Lite King Ranch Chicken Casserole

The real version is very high in calories so found the lighter version and tastes just as good so wanted to share..



Nutritional Information
Amount per serving
Calories: 282
Calories from fat: 32%
Fat: 9.9g
Saturated fat: 5g
Monounsaturated fat: 0.5g
Polyunsaturated fat: 0.7g
Protein: 21g
Carbohydrate: 26.4g
Fiber: 3.1g
Cholesterol: 54.4mg
Iron: 0.7mg
Sodium: 947mg
Calcium: 248mg
Search for Recipes by Nutrition Data

Ingredients



1 large onion, chopped $
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts $
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded
Preparation

Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
Stir in chicken and next 6 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes or until bubbly.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Note:
Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.

Southern Living
MARCH 2004