Southwestern Casserole
Try this as a lighter alternative to King Ranch Chicken Casserole.
Ingredients
Makes 8 servings / Prep: 25 min., Bake: 33 min.
- 1 onion chopped
- 1 green bell pepper chopped
- 1 jalapeño pepper seeded and chopped
- 2 garlic cloves minced
- 2 to 3 teaspoons chili powder
- 1 teaspoon dried oregano
- Vegetable cooking spray
- 1 10¾-ounce can reduced-sodium, reduced-fat cream of mushroom soup, undiluted
- 1 10¾-ounce can reduced-sodium, reduced-fat cream of chicken soup, undiluted
- 1 10-ounce can diced tomatoes and green chiles, undrained
- 2¼ cups chopped cooked chicken
- 2 cups crumbled baked tortilla chips
- 5 tablespoons chopped fresh cilantro divided
- 1 cup 4 ounces shredded reduced-fat Cheddar cheese
Instructions
- Sauté first 6 ingredients in a large nonstick skillet coated with vegetable cooking spray over medium heat 8 minutes.
- Stir in mushroom soup, next 4 ingredients, and 4 tablespoons cilantro; spoon into a lightly greased 13- x 9-inch baking dish.
- Bake, covered, at 350° for 30 minutes or until bubbly.
- Toss remaining 1 tablespoon cilantro with cheese.
- Uncover casserole; sprinkle with cheese mixture.
- Bake 3 minutes.