EatingWell King Ranch Casserole

You can never have too many main course recipes, so give EatingWell King Ranch Casserole a try. One portion of this dish contains about 24g of protein, 10g of fat, and a total of 264 calories. For $1.62 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is liked by 4654 foodies and cooks. Autumn will be even more special with this recipe. It is brought to you by Eating Well. A mixture of black olives, canolan oil, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Overall, this recipe earns a spectacular spoonacular score of 83%. If you like this recipe, you might also like recipes such as King Ranch Casserole, King Ranch Casserole, and King Ranch Casserole.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/4 cup sliced ripe black olives, divided

1 tablespoon canola oil

1 7-ounce can or two 4-ounce cans diced green chiles, drained

4 teaspoons chili powder

1 cup shredded Colby-Jack cheese, divided

12 6-inch corn tortillas, cut in half, divided

4 cloves garlic, minced

1/2 cup reduced-fat sour cream

3 cups reduced-sodium chicken broth

8 ounces mushrooms, chopped

1 medium onion, diced

1 medium red or green bell pepper, diced

3/4 teaspoon salt

2 pounds boneless, skinless chicken breasts, trimmed

1 1/2 cups diced fresh tomatoes

1/2 cup whole-wheat flour or all-purpose flour

Equipment:

oven

sauce pan

cutting board

frying pan

aluminum foil

Cooking instruction summary:

Preheat oven to 375F. Coat two 8-inch-square baking dishes with cooking spray.Place chicken in a large saucepan and add water to cover by 1 inch. Bring to a boil. Reduce heat and simmer until just cooked through, 10 to 15 minutes. Transfer to a clean cutting board. Dice when cool.Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and onion and cook, stirring occasionally, until all the mushroom liquid has evaporated, 7 to 9 minutes. Add bell pepper and cook, stirring, until just tender, about 3 minutes. Add garlic and chili powder; stir for 1 minute. Add flour and cook, stirring, for 30 seconds. Add broth and cook, stirring, until thickened, 3 to 5 minutes. Remove from heat. Stir in tomatoes, sour cream, chiles, salt and the chicken.To assemble: Spread 1 cup filling in each prepared baking dish. Layer on 4 tortilla halves and top with 1 cup filling. Repeat 2 more layers of tortillas and filling, ending with the rest of the filling. Sprinkle cheese and olives on top.To serve: Bake until hot and bubbly, 20 to 25 minutes. Let stand for 15 minutes before serving. To freeze: Let unbaked casserole(s) cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. (To prevent foil from sticking to the cheese, coat with cooking spray first.)

 

Step by step:


1. Preheat oven to 375F. Coat two 8-inch-square baking dishes with cooking spray.

2. Place chicken in a large saucepan and add water to cover by 1 inch. Bring to a boil. Reduce heat and simmer until just cooked through, 10 to 15 minutes.

3. Transfer to a clean cutting board. Dice when cool.Meanwhile, heat oil in a large skillet over medium heat.

4. Add mushrooms and onion and cook, stirring occasionally, until all the mushroom liquid has evaporated, 7 to 9 minutes.

5. Add bell pepper and cook, stirring, until just tender, about 3 minutes.

6. Add garlic and chili powder; stir for 1 minute.

7. Add flour and cook, stirring, for 30 seconds.

8. Add broth and cook, stirring, until thickened, 3 to 5 minutes.


Spread 1 cup filling in each prepared baking dish. Layer on 4 tortilla halves and top with 1 cup filling. Repeat 2 more layers of tortillas and filling, ending with the rest of the filling. Sprinkle cheese and olives on top.To serve

1. Bake until hot and bubbly, 20 to 25 minutes.


Remove from heat. Stir in tomatoes, sour cream, chiles, salt and the chicken.To assemble


Let stand for 15 minutes before serving. To freeze

1. Let unbaked casserole(s) cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. (To prevent foil from sticking to the cheese, coat with cooking spray first.)


Nutrition Information:

Quickview
264k Calories
23g Protein
9g Total Fat
21g Carbs
17% Health Score
Limit These
Calories
264k
13%

Fat
9g
15%

  Saturated Fat
3g
23%

Carbohydrates
21g
7%

  Sugar
3g
3%

Cholesterol
62mg
21%

Sodium
394mg
17%

Get Enough Of These
Protein
23g
48%

Vitamin B3
10mg
53%

Vitamin C
41mg
50%

Selenium
32µg
47%

Vitamin B6
0.85mg
42%

Phosphorus
369mg
37%

Manganese
0.41mg
21%

Vitamin A
996IU
20%

Potassium
641mg
18%

Vitamin B2
0.28mg
17%

Vitamin B5
1mg
15%

Magnesium
60mg
15%

Fiber
3g
14%

Calcium
130mg
13%

Copper
0.23mg
11%

Zinc
1mg
11%

Vitamin B1
0.15mg
10%

Iron
1mg
8%

Vitamin E
1mg
8%

Folate
25µg
6%

Vitamin K
6µg
6%

Vitamin B12
0.35µg
6%

Vitamin D
0.2µg
1%

covered percent of daily need
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