Light King Ranch Chicken Casserole

Makes 8 servings
Prep: 15 minutes
Cook: 5 minutes
Bake: 35 minutes

1 large onion, chopped
1 large green bell pepper
vegetable cooking spray
2 cups chopped, cooked chicken breast
1 (10 ounce) can fat-free cream of chicken soup, undiluted
1 (10 ounce) can fat-free cream of mushroom soup, undiluted
1 (10 ounce) can diced tomatoes (with green chiles, if desired)
1 tsp chili powder
½ tsp pepper
¼ tsp garlic powder
12 (6-inch) corn tortillas
1 (8 ounce) block of reduced fat Cheddar cheese, shredded

SAUTE onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.  

STIR in chicken and next 6 ingredients; remove from heat.

TEAR tortillas into 1” pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray.  Top with one-third chicken mixture and one-third cheese.  Repeat layers twice.

BAKE at 350 degrees for 30 to 35 minutes or until bubbly.

NOTE: Freeze casserole up to 1 month, if desired.  Thaw in refrigerator overnight, and bake as directed.

*Have had but not “light” version and using regular diced tomatoes (no green chiles).  Very good, even as a leftover.