Mini Light King Ranch Chicken Casseroles Recipe

Name: Mini Light King Ranch Chicken Casseroles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1 large green bell pepper, chopped; 3 cups chopped cooked chicken breasts; 1 (10 3/4-ounce) can reduced-fat cream of chicken soup; 1 (10-ounce) can diced tomato and green chiles; 1 1/2 cups light sour cream; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; 12 (6-inch) fajita-size corn tortillas; 1 (8-ounce) block 2% reduced-fat Cheddar cheese, shredded; Garnishes: chopped tomatoes, jalapeno pepper slices

Servings: persons

1 large onion, chopped
1 large green bell pepper, chopped
3 cups chopped cooked chicken breasts
1 (10 3/4-ounce) can reduced-fat cream of chicken soup
1 (10-ounce) can diced tomato and green chiles
1 1/2 cups light sour cream
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) fajita-size corn tortillas
1 (8-ounce) block 2% reduced-fat Cheddar cheese, shredded
Garnishes: chopped tomatoes, jalapeno pepper slices

1
Saute onion and bell pepper in a lightly greased Dutch oven over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
2
Tear tortillas into 1-inch pieces; layer half of tortilla pieces in 12 lightly greased (7-ounce) ramekins. Spoon 1/3 cup chicken mixture into each ramekin. Sprinkle ramekins with half of cheese. Repeat layers once. Place ramekins on baking sheets.
3
Bake at 350u00b0 for 18 to 20 minutes or until bubbly. Garnish, if desired.
4
Note: To make ahead, prepare recipe as directed through Step Cover with aluminum foil, and freeze casseroles up to 1 month. Thaw in refrigerator overnight. Bake at 350u00b0 for 20 to 25 minutes or until bubbly.
5
To make casseroles in baking dishes, prepare recipe as directed through Step Tear 6 tortillas as directed in Step Layer one-third of tortilla pieces in a lightly greased 8-inch square baking dish. Top with 1 cup chicken mixture and 1/3 cup cheese. Repeat layers twice. Repeat procedure with remaining tortillas, chicken mixture, and cheese in another lightly greased 8-inch square baking dish. Bake at 350u00b0 for 50 minutes or until bubbly. Makes 12 servings. Prep: 20 min., Cook: 5 min., Bake: 50 min.

893

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large onion, chopped, 1 large green bell pepper, chopped, 3 cups chopped cooked chicken breasts, 1 (10 3/4-ounce) can reduced-fat cream of chicken soup, and more.

Yes, Mini Light King Ranch Chicken Casseroles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Light King Ranch Chicken Casseroles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions