King Ranch Casserole
|Green pepper||1 , chopped|
|Chopped onion||1 Cup (16 tbs)|
|Canned sliced mushrooms||16 Ounce, sliced, rinsed|
|Fat free chicken broth||1⁄4 Cup (4 tbs)|
|Fat free sour cream/Plain yogurt||16 Ounce (1 container)|
|Diced cooked white chicken meat||2 Cup (32 tbs)|
|Artichoke hearts||1 Can (10 oz), drained and chopped|
|Canned rotel tomatoes||10 1⁄2 Ounce (1 can)|
|Minced garlic||1⁄2 Teaspoon (in a jar)|
|Chile powder||1 Tablespoon|
|Fat free chicken broth||1 Cup (16 tbs)|
|Soft corn tortillas||8 Ounce (1 package)|
|Grated non fat cheddar cheese||1 Pound|
Saute onion, garlic, and green pepper in chicken broth.
Add sour cream, flour, and cornstarch heating until smooth and bubbly.
Add tomatoes, chile powder, and cumin.
Place the tortillas in the chicken broth for 10 minutes.
Spray a 9 1/2 x 11 -inch casserole dish with a non-fat cooking spray.
Cut tortillas into 6 pieces each.
Line the bottom of the dish with tortilla pieces.
Add 1 cup chicken broth, mushrooms, and artichoke hearts to sauce mixture.
Fold in chicken.
Pour chicken mixture over tortillas, then 1/2 of the cheese, tortillas; repeat.
End with cheese on top.
Bake at 350°F.for 30 minutes.