EatingWell King Ranch Casserole
"This healthy Tex-Mex King Ranch casserole recipe is typically made with cans of cream-of-something soup. We’ve lightened up this casserole recipe considerably by making a homemade cream sauce and loading it up with veggies at the same time. You’ll never guess that a serving of our version of King Ranch casserole has 300 fewer calories and two-thirds less fat than the original. This recipe makes enough for two 8-by-8-inch casseroles (four servings each)—have one for dinner tonight and freeze the other for a night when you don’t have time to make dinner...."
INGREDIENTS
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2 pounds boneless, skinless chicken breasts, trimmed
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1 tablespoon canola oil
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8 ounces mushrooms, chopped
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1 medium onion, diced
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1 medium red or green bell pepper, diced
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4 cloves garlic, minced
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4 teaspoons chili powder
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1/2 cup whole-wheat flour or all-purpose flour
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3 cups reduced-sodium chicken broth
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1 1/2 cups diced fresh tomatoes
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1/2 cup reduced-fat sour cream
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1 7-ounce can or two 4-ounce cans diced green chiles, drained
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3/4 teaspoon salt
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12 6-inch corn tortillas, cut in half, divided
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1 cup shredded Colby-Jack cheese, divided
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1/4 cup sliced ripe black olives, divided
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