Spicy King Ranch Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I've tried the basic recipes, but they just don't have enough kick to 'em. So here's my lower fat, spicier version. Ingredients:
4 large boneless skinless chicken breast halves, fully cooked and diced (i usually just boil them) |
1/4 cup water |
1/4 cup chicken broth |
12 corn tortillas, quartered |
2 cups low-fat cheddar cheese, grated |
1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup |
1 (10 3/4 ounce) can 98% fat-free cream of chicken soup |
1 (10 3/4 ounce) can rotel tomatoes & chilies (diced) |
1 (4 ounce) jar diced pimentos |
1 jalapeno, seeded & minced |
2 tablespoons cilantro, chopped |
1/2 teaspoon sea salt (or to taste) |
1/2 teaspoon pepper (or to taste) |
tony cachere's seasoning (cajun or creole) |
Directions:
1. In large bowl, season chicken with salt, pepper, & Tony's. Mix in 1 T cilantro.
2. Line bottom of 9 x13 pan with tortilla pieces. Add 1/2 of chicken.
3. In a small pan heat Ro-tel, soups, broth, pimentos, and jalepenos. Pour half the mixture over chicken.
4. Layer half the cheese on top.
5. Repeat layers.
6. Bake at 350 degrees for 30 minutes. Cover with foil and let sit 5 minutes.
7. Garnish with 1 T cilantro & serve.
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