Queen Ranch Chicken
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
velveeta cheese
cubed |
|
| 12 | ounces |
chicken
|
|
| 4 | teaspoons |
margarine
lite |
|
| 1 | each |
onions
chopped |
|
| 1 | can |
green chili peppers
small, drained |
*
|
| 14 | ounces |
tomatoes, stewed, canned
chopped |
|
| 4 | teaspoons |
cornstarch
|
|
| 1 ½ | cans |
chicken broth
|
*
|
| 4 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
garlic powder
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
velveeta cheese
cubed |
|
| 346.8 | ml/g |
chicken
|
|
| 2E+1 | ml |
margarine
lite |
|
| 1 | each |
onions
chopped |
|
| 1 | can |
green chili peppers
small, drained |
*
|
| 404.6 | ml/g |
tomatoes, stewed, canned
chopped |
|
| 2E+1 | ml |
cornstarch
|
|
| 1.5 | cans |
chicken broth
|
*
|
| 4 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
garlic powder
to taste |
*
|
Directions
In a non-stick pan, sauté chicken and onion in margarine until done.
Add cornstarch and 1 cup broth. Cook 5 minutes.
Add ½ cup broth, tomatoes, green chilies and cook until thick.
In a casserole dish layer tortillas, cheese, and chicken mixture.
Bake at 350℉ (180℃) for 30 to 40 minutes.
