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Ingredientes
- 6 lrg chicken breast halves boned and skinned
- 1 c. water
- 10 ounce corn tortillas quartered divided use
- 1 med onion diced divided use
- 1 med bell pepper diced divided use
- 2 c. Velveeta cheese, light shredded
- 1/2 tsp garlic pwdr
- 1 1/2 tsp chili pwdr
- 10 3/4 ounce cream of chicken soup Campbell's Healthy Request
- 10 3/4 ounce cream of mushroom soup -Campbell's Healthy Request
- 10 ounce tomatoes with green chilis minced canned Rotel tomatoes
Direcciones
- Poach chicken in one c. of water for 10 min. Remove the chicken and let cold; reserve broth. When chicken is cold, shred into pcs. Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom.
- Pour 1/4 c. of broth over tortillas. Layer with half of each of the chicken, onions and bell pepper. Repeat to make a second layer with remaining tortillas. broth, chicken and vegetables. Sprinkle the top with the cheese, garlic and chili pwdr.
- Preheat oven to 350 degrees F. In medium bowl, combine soups and pour over casserole. Top with the Rotel tomatoes. Bake for about 45 min.
- Makes 8 servings.
- 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."
- NOTES : This made-over version of King Ranch Casserole skimps on fat, not on flavor. [Terri]
- We didn't eat it the day I fixed it, and I think it dry out a bit - but my husband pronounced it a keeper. Said he preferred it to the real thing. Next time, I think I will spray the casserole dish with Pam. The bottom layer stuck a little. But it was tasty! [Lou Parris]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 8 servings | |
| Calories 439 | |
| Calories from Fat 173 | 39% |
| Total Fat 19.33g | 24% |
| Saturated Fat 7.78g | 31% |
| Trans Fat 0.13g | |
| Cholesterol 95mg | 32% |
| Sodium 1278mg | 53% |
| Potassium 650mg | 19% |
| Total Carbs 29.08g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 7.51g | 5% |
| Protein 36.92g | 59% |
