Makes 2 casseroles, 4 servings each

To make ahead: Prepare thourgh Step 4 (assembling), cover and freeae unbaked for up to 3 months. Thaw in refrigerator for 2 days. Uncover and bake at 375 for 50 minutes.

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Name: King Ranch Casserole - Eating Well
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 2 pounds boneless, skinless chicken breasts trimmed; 8 ounces mushrooms, chopped; 1 meduim onion, diced; 1 medum red or green bell pepper diced; 4 cloves garlic minced; 4 teapoons chili powder; 1/2 cup whole wheat or all purpose flour; 3 cups reduced sodum chicken broth; 1 1/2 cups diced fresh tomatoes; 1/2 cup reduced fat sour cream; 1 7-ounce can diced green chlies drained (or 2 4oz cans); 3/4 teaspoon salt; 12 6 inch corn tortillas, cut in half; 1 cup shredded Colby Jack cheese; 1/4 cups sliced black olives

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INGREDIENTS

2 pounds boneless, skinless chicken breasts ; trimmed
8 ounces mushrooms, chopped
1 meduim onion, diced
1 medum red or green bell pepper ; diced
4 cloves garlic ; minced
4 teapoons chili powder
1/2 cup whole wheat or all purpose flour
3 cups reduced sodum chicken broth
1 1/2 cups diced fresh tomatoes
1/2 cup reduced fat sour cream
1 7-ounce can diced green chlies ; drained (or 2 4oz cans)
3/4 teaspoon salt
12 6 inch corn tortillas, ; cut in half
1 cup shredded Colby Jack cheese
1/4 cups sliced black olives

Servings

INSTRUCTIONS

Preheat oven to 350. Coat 2-8 inch baking dishes with cooking spray.

Place chicken in a large saucepan and add water to cover by 1 inch. Bring to a boil. Reduce heat and simmer until just cooked through, 10-15 minutes. Transfer to a clean cutting board. Shred when cool. (or brown in skillet and then add 1/2 cup water and simmer until done or use 2 roasted chickens.)

Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and onion and cook, stirring occasionally, until all the mushroom liquid has evaporated, 7-9 minutes. add bell pepper and cook, stirring until just tender, about 3 minutes. Add garlic and chili power, stir for 1 minutes. add flour and cook, stirring for 30 seconds. Add broth and cook, stirring until thickened, 3-5 minutes. Remove from heat. Stir tomatoes, sour cream, chilies, salt and chicken.

To assemble: spread 1 cup filling in each prepared baking dish. Layer on 4 tortillas halves and top with 1 cup filling. Repeat 2 more layers of tortillas and filling, ending with the rest of the filling. sprinkle cheese and olives on top.

Bake until hot and bubbly, 2-25 minutes. Let stand for 15 minutes before serving.

To freeze: let unbaked casserole cool to room temperature. Tightly wrap with heavy duty foil and freeze. To prevent foil from sticking to the cheese, coat with cooking spray first.

NOTES

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King Ranch Casserole - Eating Well

2 pounds boneless, skinless chicken breasts trimmed
8 ounces mushrooms, chopped
1 meduim onion, diced
1 medum red or green bell pepper diced
4 cloves garlic minced
4 teapoons chili powder
1/2 cup whole wheat or all purpose flour
3 cups reduced sodum chicken broth
1 1/2 cups diced fresh tomatoes
1/2 cup reduced fat sour cream
1 7-ounce can diced green chlies drained (or 2 4oz cans)
3/4 teaspoon salt
12 6 inch corn tortillas, cut in half
1 cup shredded Colby Jack cheese
1/4 cups sliced black olives

Preheat oven to 350.  Coat 2-8 inch baking dishes with cooking spray.

Place chicken in a large saucepan and add water to cover by 1 inch.  Bring to a boil.  Reduce heat and simmer until just cooked through, 10-15 minutes. Transfer to a clean cutting board.  Shred when cool.  (or brown in skillet and then add 1/2 cup water and simmer until done or use 2 roasted chickens.)

Meanwhile, heat oil in a large skillet over medium heat.  Add mushrooms and onion and cook, stirring occasionally, until all the mushroom liquid has evaporated, 7-9 minutes.  add bell pepper and cook, stirring until just tender, about 3 minutes.  Add garlic and chili power, stir for 1 minutes.  add flour and cook, stirring for 30 seconds.  Add broth and cook, stirring until thickened, 3-5 minutes.  Remove from heat.  Stir tomatoes, sour cream, chilies, salt and chicken.

To assemble:  spread 1 cup filling in each prepared baking dish.  Layer on 4 tortillas halves and top with 1 cup filling.  Repeat 2 more layers of tortillas and filling, ending with the rest of the filling.  sprinkle cheese and olives on top.

Bake until hot and bubbly, 2-25 minutes.  Let stand for 15 minutes before serving.

To freeze: let unbaked casserole cool to room temperature.  Tightly wrap with heavy duty foil and freeze.  To prevent foil from sticking to the cheese, coat with cooking spray first.

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Nutrition

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Serving Size: 1 Serving (179g)
Recipe Makes: 8 Servings

Calories: 224
Calories from Fat: 82 (37%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.6g
Cholesterol 86.3mg		27 %
Sodium 220.2mg		8 %
Potassium 350.1mg		9 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.3g
Protein 31.3g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 224

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