King Ranch Chicken

When I meet someone who has never had King Ranch Casserole, I just plain feel bad for them. But I feel bad for myself when I realized the original version is so high in sodium and fat that I couldn't include it in my diet any longer!

Here is a lower calorie version of the original. This is an easy way to serve a great Mexican style dish at home that takes so little time, especially if you use left over chicken and still can be worked into a healthy diet. I personally prefer corn tortillas but it works with flour - but use whole wheat to keep it healthier.

1 lb. cooked chicken breast, diced (or shredded)
12 corn tortillas (you may use whole wheat flour)
1 cup fat-free cheddar cheese, shredded
1 cup part-skim mozzarella cheese, shredded
1 can reduced-calorie cream of chicken soup (Low sodium if possible)
1 can reduced-calorie cream of mushroom soup (Low sodium if possible)
1 can Rotel Tomatoes (or like brand)

Preheat oven to 350 degrees. Prepare casserole dish by spraying with nonstick cooking spray. Mix remaining cheeses together and set aside. In a large bowl, mix together both cream soups and tomatoes. Blend well and set aside.

Put a few tablespoons of soup mixture in bottom of casserole. Tear corn tortillas into pieces arrange one layer of tortilla pieces on bottom of prepared casserole dish. Top that with 1/2 of chicken, 1/2 of soup mixture, 1/2 of cheeses. Repeat. Top with rest of cheese, spray with cooking spray and bake for one hour.

Serves about 8.