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Mini Light King Ranch Chicken Casseroles

Southern Living Cooking School OCTOBER 2007

  • Yield: Makes 12 servings
  • Cook time: 5 Minutes
  • Prep time: 20 Minutes
  • Bake: 20 Minutes

Ingredients

  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 3 cups chopped cooked chicken breasts
  • 1 (10 3/4-ounce) can reduced-fat cream of chicken soup
  • 1 (10-ounce) can diced tomato and green chiles
  • 1 1/2 cups light sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 12 (6-inch) fajita-size corn tortillas
  • 1 (8-ounce) block 2% reduced-fat Cheddar cheese, shredded
  • Garnishes: chopped tomatoes, jalapeño pepper slices

Preparation

1. Sauté onion and bell pepper in a lightly greased Dutch oven over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

2. Tear tortillas into 1-inch pieces; layer half of tortilla pieces in 12 lightly greased (7-ounce) ramekins. Spoon 1/3 cup chicken mixture into each ramekin. Sprinkle ramekins with half of cheese. Repeat layers once. Place ramekins on baking sheets.

3. Bake at 350° for 18 to 20 minutes or until bubbly. Garnish, if desired.

Note: To make ahead, prepare recipe as directed through Step 2. Cover with aluminum foil, and freeze casseroles up to 1 month. Thaw in refrigerator overnight. Bake at 350° for 20 to 25 minutes or until bubbly.

To make casseroles in baking dishes, prepare recipe as directed through Step 1. Tear 6 tortillas as directed in Step 2. Layer one-third of tortilla pieces in a lightly greased 8-inch square baking dish. Top with 1 cup chicken mixture and 1/3 cup cheese. Repeat layers twice. Repeat procedure with remaining tortillas, chicken mixture, and cheese in another lightly greased 8-inch square baking dish. Bake at 350° for 50 minutes or until bubbly. Makes 12 servings. Prep: 20 min., Cook: 5 min., Bake: 50 min.

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