King Ranch Chicken Casserole
Ingredients
- 2 Tbsp butter
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 1 cup chopped celery
- 3 cloves garlic, minced
- 2 (10.5-oz) cans cream of mushroom soup
- 1 (10-oz) can diced tomatoes and green chiles
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 12 corn tortillas, torn into 1-inch pieces
- 1 (8-oz) pkg shredded Cheddar cheese, divided
Instructions
- Preheat oven to 350°F. Melt butter in a large nonstick skillet over medium heat; add chicken, onion, celery, and garlic. Cook until chicken is browned.
- Stir together chicken mixture, soup, diced tomatoes, chili powder, and cumin in a large bowl.
- Layer one third of tortillas in a greased 13- x 9-inch baking dish. Top with one third of chicken mixture and ⅔ cup cheese. Repeat layers twice.
- Bake 30 minutes or until hot and bubbly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
525
|
525
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 40 | 40 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 897 | 897 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
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