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