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Modified King Ranch Chicken - Low-Fat

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Skim milk

  2. 1/2 cup 31g / 1.1oz All purpose flour

  3. 1/2 cup 118ml Non fat yogurt - chicken

  4. Stock

  5. 1 Diced tomatoes with chiles

  6. 1 1/2 tablespoons 22ml Canola oil

  7. 1 tablespoon 15ml Onion (large)

  8. 1 Green bell pepper

  9. 2 Garlic - minced

  10. 2 cups 125g / 4.4oz Cooked skinless chicken

  11. 10 Corn tortillas - quartered

  12. 1/2 cup 73g / 2.6oz Reduced fat cheddar cheese

Instructions Jump to Ingredients ↑

  1. Combine skim milk, flour, yogurt and tomatoes with green chilies in saucepan. Heat over medium heat, stirring often, until thickened. If too thick, thin with chicken stock. In skillet, heat oil.

  2. Saute onion, bell pepper, and garlic. Add diced chicken and heat through. In casserole dish, make layers of sauce, chicken mixture, tortilla quarters and cheese, ending with cheese.

  3. Bake at 350F for 30 minutes.

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