Recipe - King Ranch Chicken Lite

6 lg Boned and skinned chicken
breast halves
1 cup Water
10 ounce Corn tortillas; quartered
1 md Onion; minced
1 md Bell pepper; minced
2 cup Lowfat cheddar cheese;
shredded
One half teaspoon Garlic powder
1 One half teaspoon Chili powder
10 Three fourths ounce Reduced fat cream of chicken
soup
10 Three fourths ounce Reduced fat cream of
mushroom soup
10 ounce Canned tomatoes; chopped

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 One fourth 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 Rotel 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 chickenfried steak. It combines
tortillas, chilies, cheese, tomatoes and onions with the convenience of
cannedsoup 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 madeover version of King Ranch Casserole skimps on fat, not
on flavor.
Recipe by: The Dallas Morning News on 9/25/96 Posted to Digest
eatlf.v097.n189 by ebburtis@ix.netcom.com on Jul 27, 97