safe_image-2020-02-10T235147.562

INGREDIENTS:

  • 2 cups chopped cooked boneless, skinless chicken breasts
  • 1 small onion chopped
  • 1 green bell pepper diced
  • 2 cans fat-free cream of mushroom soup, undiluted 10.5 ounces cans
  • 10 ounces diced tomato canned
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 8 corn tortillas cut into quarters (I used Mission Extra Thin Corn tortillas)
  • 1/4 cup shredded reduced-fat cheddar cheese
  • Nonstick Vegetable cooking spray

DIRECTIONS:

  1. If you don’t already have cooked, diced chicken breast start off by cooking and dicing some boneless, skinless chicken breast.Advertisements 
  2. Dice the onion and green bell pepper.
  3. Spray a nonstick pan with vegetable oil spray.
  4. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat for 3 to 4 minutes or until tender.
  5. Add the chicken, 2 cans of cream of mushroom soup , a can of diced tomatoes, chili powder, garlic powder and ground pepper. Mix well and let it come to a gentle simmer. Remove from heat and let it cool.
  6. Preheat the oven to 350 F and lightly grease a 9×9 casserole dish with vegetable spray.
  7. Place a layer of tortilla wedges. Top with one-third of the chicken mixture. Place another layer of tortilla wedge followed by another layer of the chicken mixture. Next goes the final layer of tortilla wedges , followed by the remaining the chicken mixture.
  8. Finally, top the casserole with 1/4 cup of shredded cheddar cheese.
  9. Bake at 350F for 30 to 35 minutes or until bubbly and golden.
  10. Serve immediately. refrigerate the leftover in a covered container.

Servings: 6 people

Weight Watchers King Ranch Chicken Casserole is easy to make and only 4 Freestyle SmartPoints per generous serving.

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Recent Posts:

%d bloggers like this: