This lighter take on King Ranch Casserole has all of the flavor and spice of the classic, but with half of the fat and calories!
Ingredients
2driedbay leaves
1 1/2cupslow-sodium chicken broth
1lbboneless, skinless chicken breasts
2tbspunsalted butter
1red bell pepper,diced
1green bell pepper,diced
1small onion,diced
1tbspminced garlic
2tbspwhole wheat white flour
110 ozcan Ro*Tel Original Diced Tomatoes & Green Chilies
4La Tortilla Factory Low Carb, High Fiber, Whole-Wheat Tortillas, Original Size
1/2tspcumin
1/2tspchili powder
1/2tspsalt
1/2tspblack pepper
1/4cupplain, nonfat Greek Yogurt
2tbsplime juice
1cupreduced-fat Mexican shredded cheese
Instructions
Preheat the oven to 350ºF and spray a 13x9-inch casserole dish with nonstick cooking spray; set aside.
Place the chicken in a pot large enough to hold them all, and fill the pot with enough water to cover the chicken by about 1-2-inches. Add 2 dried bay leaves to the water and bring to a boil over high heat.
When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165º F.
Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside.
In a large skillet over medium heat, melt the butter. Add the diced peppers and onions and cook for 6-8 minutes until the onions begin to get translucent.
Add the minced garlic and cook for an additional minute.
Sprinkle the flour over the cooked vegetables, stir to coat, then whisk in the chicken broth. Cook for 6-8 minutes until the mixture begins to thicken.
Reduce the heat to low and stir in the Ro*Tel®, cumin, chili powder, salt, and black pepper.
Turn the heat off and remove the skillet from the hot burner, then stir in the Greek yogurt and the previously set-aside shredded chicken into the skillet. Squeeze in the juice of 1 lime and stir.
Tear up the tortillas by hand in about 32 pieces each, and place half of them on the bottom of the prepared casserole dish.
Pour the chicken mixture on top of the tortillas and spread the remaining half of the tortillas on top of the chicken. Evenly sprinkle the cheese over the top and bake for 15 minutes, or until the cheese is melted.