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King Ranch Chicken Lite
* Exported from MasterCook Mac *
King Ranch Chicken Lite
Recipe By : The Dallas Morning News on 9/25/96
Serving Size : 8 Preparation Time :0:00
Categories : Tried Casseroles
Chicken
Amount Measure Ingredient -- Preparation Method
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6 large boned and skinned chicken breast halves
1 cup water
10 ounces corn tortillas -- quartered
1 medium onion -- diced
1 medium bell pepper -- diced
2 cups lowfat cheddar cheese -- shredded
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder
10 3/4 ounces reduced fat cream of chicken soup
10 3/4 ozs reduced fat cream of mushroom soup
10 ounces canned Ro-Tel tomatoes -- chopped
Poach chicken in one cup of water for 10 minutes. Remove the chicken and
let cool; reserve broth. When chicken is cool, shred into pieces. Dip
half the tortillas in chicken broth to soften and place tortillas in a
9x13" baking dish to cover bottom.
Pour 1/4 cup of broth over tortillas. Layer with half of each of the
chicken, onions and bell pepper. Sprinkle half the cheese over the top.
Repeat to make a second layer with remaining tortillas. broth, chicken
and vegetables. Sprinkle the top with the garlic and chili powder.
Preheat oven to 350 degrees F. In medium bowl, combine soups and pour
over casserole. Top with the Ro-tel tomatoes and the remaining cheese.
Bake for about 45 minutes. Makes 8 servings.
[Formatted to MasterCook for you by Terri Law on 12/31/96. Posted to the
lists by Terri Law on 12/31/96.]
Cook's Notes: According to the Dallas Morning News, "the casserole... is
a classic Texas party dish, as ubiquitous as chicken-fried steak. It
combines tortillas, chilies, cheese, tomatoes and onions with the
convenience of canned-soup cooking. No one knows exactly where the dish
originated; the real King Ranch in South Texas disavows any connection."
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Per serving: 234 Calories; 5g Fat (21% calories from fat); 21g Protein;
26g Carbohydrate; 47mg Cholesterol; 849mg Sodium
NOTES : This made-over version of King Ranch Casserole skimps on fat, not
on flavor.
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