King Ranch Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 shallots or bundle of green onion, minced
1 clove garlic, minced
1/4 c. dry white wine
1 T. carrot, finely diced
1 T. celery, finely diced
1 T. green bell pepper, finely diced
14 1/2 oz. can chicken broth
1 c. skim milk
4 T. flour
1 tsp. salt
1/4 tsp. white pepper
2 jalapeno chilies, stemmed, seeded, minced
2 oz. light processed cheese (Velveeta)
1 large onion, diced
1/2 c. each of red and green bell pepper
4 1/2 oz. can diced green chilies
10 oz. pkg. corn tortillas, quartered and roasted
8 boneless, skinless chicken breasts, cooked and cut in small pieces
1 tsp. chili powder
6 oz. low-fat Monterey Jack cheese, grated
10 oz. can Rotel
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Directions: |
Directions:Bring shallots, garlic, white wine, vegetables and chicken broth to a boil in medium sauce pan. Dissolve the flour in cold skim milk, then pour slowly into the hot chicken broth, stirring contantly. Reduce heat, cook and stir until thickened. Add salt, pepper, minced jalapeno chilies and processed cheese. Stir until cheese is melted. Set aside. In medium greased sauce pan, saute onion, bell peppers and chilies until softened. Season with salt & pepper and set aside. Cut tortillas in quarters and spray with butter flavored Pam on both sides and place on cookie sheet. Toast in 350F oven for 8 min. Tortillas will not be crisp. Line half of them in the bottom of a greased 9x13 casserole. Put half the chicken on top of tortilla quarters. Season with salt, pepper and chili powder. Top with half the chiles and onions. Repeat the layers and then pour the reserved sauce over all. Top with grated cheese and undrained diced Rotel. Bake at 350F for 40 to 45 minutes. Should be bubbly hot and cheese turning brown on sides. 400 calories & 14 gr. fat / serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: This is healtier version but takes more work. Really good.
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