Healthy King Ranch Chicken Casserole

About This Recipe

Sautéed veggies, shredded rotisserie chicken, and creamy Greek yogurt layered between extra thin corn tortillas and melted cheddar.

Ingredients

• 1 Tbsp 16g Olive Oil
• 1 medium White Onion (diced)
• 1 Bell Pepper (diced)
• 5 oz White Mushrooms (chopped)
• 4 cloves Garlic (peeled and minced)
• 1 Tbsp Chili Powder
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 12 oz Shredded Rotisserie Chicken (or any cooked and shredded chicken)
• 1 C 227g Fat Free Greek Yogurt
• 10 oz can Diced Tomatoes and Green Chilies (like RO-TEL)
• 12 Extra Thin Corn Tortillas (I used Mission)
• 1 1/4 C 140g Freshly Shredded Cheddar

Instructions

1. Preheat oven to 350F.
2. Heat a large skillet over medium-high heat with the olive oil before adding the onion, mushrooms, and bell pepper. Cook until the veggies begin to soften, about 6-8 minutes.
3. Add the garlic can cook until fragrant, about 30-60 seconds, before adding the canned tomatoes and chilies. Be sure to deglaze the pan (get any stuck bits off the bottom) if necessary. Reduce the heat to low and add the spices, stirring well. Follow that with the chicken and Greek yogurt. Fold everything together and remove from the heat.
4. Place 6 tortillas in the bottom of a 12" cast iron skillet (or a large baking dish).
5. Add half the chicken mixture and half the cheese.
6. Place the remaining 6 tortillas on top and repeat the chicken and cheese one more time.
7. Bake for 25-30 minutes or until the cheese is melted and the edges of the tortillas are golden brown and crispy. Top with freshly chopped cilantro, salt and pepper, and a dollop of Greek yogurt or sour cream. Enjoy!