King Ranch Chicken Lite

Name: King Ranch Chicken Lite
Ingredients: 6 large chicken breast halves, boneless, skinless; 1 cup water; 10 ounces corn tortillas (6-inch); 1 medium onions diced; 1 medium sweet red bell peppers diced; 2 cups velveeta cheese; 1/2 teaspoon garlic powder; 1 1/2 teaspoons chili powder; 10 3/4 ounces soup, cream of chicken; 10 3/4 ounces soup, cream of mushroom; 10 ounces tomatoes, canned chopped, rotel

11 ingredients

12 steps

Ingredients

6 large chicken breast halves, boneless, skinless
1 cup water
10 ounces corn tortillas (6-inch)
1 medium onions diced
1 medium sweet red bell peppers diced
2 cups velveeta cheese
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder
10 3/4 ounces soup, cream of chicken
10 3/4 ounces soup, cream of mushroom
10 ounces tomatoes, canned chopped, rotel

Directions

1

Poach chicken in one cup of water for 10 minutes.
2

Remove the chicken and let cool; reserve broth.
3

When chicken is cool, shred into pieces.
4

Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom.
5

Pour 1/4 cup of broth over tortillas.
6

Layer with half of each of the chicken, onions and bell pepper.
7

Repeat to make a second layer with remaining tortillas, stock, chicken and vegetables.
8

Sprinkle the top with the cheese, garlic and chili powder.
9

Preheat oven to 350F (180C).
10

In medium bowl, combine soups and pour over casserole.
11

Top with the Ro-tel tomatoes.
12

Bake for about 45 minutes.