| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Tried, Casseroles, Chicken |
8 |
Servings |
INGREDIENTS
| 6 |
lg |
Boned and skinned chicken breast halves |
| 1 |
c |
Water |
| 10 |
oz |
Corn tortillas; quartered |
| 1 |
md |
Onion; diced |
| 1 |
md |
Bell pepper; diced |
| 2 |
c |
Lowfat cheddar cheese; shredded |
| 1/2 |
ts |
Garlic powder |
| 1 1/2 |
ts |
Chili powder |
| 10 3/4 |
oz |
Reduced fat cream of chicken soup |
| 10 3/4 |
oz |
Reduced fat cream of mushroom soup |
| 10 |
oz |
Canned tomatoes; chopped |
INSTRUCTIONS
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."
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.
Recipe by: The Dallas Morning News on 9/25/96 Posted to Digest
eat-lf.v097.n189 by <ebburtis@ix.netcom.com> on Jul 27, 97
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