Warm, comforting casserole. This recipe is a different variation of my Turkey Enchilada Casserole. The base of this sauce is more creamy, and while it still has a Mexican style flavor, its not as prominent.  The traditional version of this recipe is loaded with fat, so this is a healthified version with all the same flavors.

Texan Ranch Chicken Casserole

Makes 8 servings

1 onion, chopped
2-3 stalks of celery, chopped
1 red pepper, chopped
1 green pepper, chopped
2 garlic cloves, minced
3 cups cubed chicken breast, cooked (rotisserie chicken works too) *Note
1 Tbsp chili powder
2 Tbsp butter or (Earth Balance for no dairy)
6 Tbsp flour (use oat flour, whole wheat flour or brown rice flour)
1 cup low sodium chicken stock
1 cup unsweetened almond milk (or milk of choice)
1 can (10-14 oz) of diced tomatoes and green chili’s (lower sodium if you can find it)
12 small corn tortillas, cut into 1 inch strips
1 cup reduced fat shredded cheddar cheese (for no dairy, use Daiya)

*Note: 3 cups of chicken should yield 4 oz per 1/2 cup (chopped). So you’ll need about 6 x 4 oz chicken breasts.

Preheat oven to 375 degrees.  In a large pan coated with cooking spray, cook veggies until crisp-tender.  Add garlic & chili powder and cook for 1 more minute.  Remove veggies from pan.  Place butter in pan, add flour and cook for 1 minute.  Add in chicken stock & almond milk and stir until thickened.  Add in chicken, veggies & diced tomatoes.  Line the bottom of a 9×13 pan with half the tortilla strips, top with half the chicken mixture, then the other half of the tortilla strips.  Top with cheese.  Bake for 25-30 minutes until bubbly and browned.

Nutrition (per serving)   Calories: 315   Fat: 10g   Carbs: 23g   Fiber: 5.3g   Sugars: 2.5g   Sodium: 531mg   Protein: 36g