Friday, March 4, 2011

King Ranch Chicken Casserole from

Mexican foods are my most favorite ethnic dish!!

And this one really hits the spot for me.

I use to make a similar dish years ago and lost that recipe somewhere along the way, so I was tickled when I found this recipe - with nutritional info included!

It's simple and delicious and could be made a day ahead and refrigerated.

I don't care for fat free cheese - it doesn't melt nicely, and I don't think it tastes too great either, so I opted to use the 2% reduced fat 'fiesta blend' that I had on hand. 

I also used whole wheat tortillas, and just have myself convinced that kinda 'evens' out the recipe not using the ff cheese.  *-*

If you want to use FF cheese - I would suggest mixing a small amount of 2% with it, and it'll make for a tastier dish.

I also cooked my own don't have to use canned.

(I'm not real fond of the way the ingredients aren't listed in order according to the order you use them, but I copied this as it is in the cookbook)

(From and The Better Baker)

1 - 10 ozs. can chicken breast, drained
1  can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 - 14 ozs. can diced tomatoes with green chilies
8 corn tortillas, cut or torn into fourths
1 c. fat free shredded cheddar cheese
1 small onion, chopped
4 cloves garlic, minced
1/2 c. celery, chopped
salt and pepper to taste

Preheat oven to 350.  In nonstick skillet coated with cooking spray, saute onion, garlic and celery until tender. Add soups, tomatoes and chicken; heat and mix thoroughly.  Add salt and pepper to taste.  Spray 9" X 13" baking dish with nonstick cooking spray.  Make a layer of tortillas in bottom of dish.  Pour 1/2 of soup mixture over tortillas. Sprinkle with 1/2 of shredded cheese over soup mixture. Repeat layers; ending with cheese. Cover with foil. Bake 40 minutes, then uncover and bake an additional 10 minutes.  Let stand for 5 minutes before serving.   Serves 6

Nutritional info per serving:
Calories: 205; Fat: 2.4 gr.; Fiber: 2.5 gr.