Easy Dinner - Light (sort of) King Ranch Casserole

Please do not get too excited about the "light" in the title.  This is light compared to what I typically cook.  I typically have a stick of butter, a cup of heavy whipping cream, half a cup of half and half and a pound of cheese incorporated in some way into my meals.  Oh and don't forget the 8 oz of cream cheese that I sneak in at the last minute.  So this is LIGHT people!

I'm kind of disappointed that this is my first recipe.  I think it's good, it was flavorful, but it isn't too exciting or special.  It's just easy and pretty quick for a weeknight meal.  It also warms up really well which is important when your husband goes home for lunch and is easily bored by deli meat.

I would also like to apologize for the picture quality ahead of time.  Food is very difficult to photograph and make it look tasty.  Especially if you're taking pictures during the cooking process.  Raw chicken anyone?  Also, taking pictures without natural light adds another sad element to the appearance of the food.  This tastes way better than it looks.

Here is what ya need!  (Minus the raw chicken which I refuse to photograph)

1 onion
1 bell pepper
8 oz of cheese - Please shred your own.  Please.  It will change your life.
Rotel
Cream of chicken soup - light version!
Cream of mushroom soup - light version!
12 corn tortillas
1 teaspoon of chili powder
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
A few chicken breasts cooked and chopped/shredded

~ First step is to boil your chicken until it is cooked through.  Chop it up or shred it and set it aside.

~ While you're cooking the chicken dice up your onion and bell pepper.

~ Might as well start shredding all of that cheese!  I'm telling you something huge when I say shred your own cheese.  It will make you snub your nose at pre-shredded cheese at the store.  You'll snub your nose at those people that are too lazy to shred their own cheese... kidding... those people obviously have busy lives, lots of kids and better things to do than shred their own cheese.  It just makes things taste better is all I'm saying.

~ Ok now that your chicken is cooked and your vegetables are chopped, pour some olive oil in a skillet big enough to mix all of the ingredients together minus the cheese and tortillas.  Saute the onion and pepper on a medium high heat until soft and translucent then remove from heat.

Please ignore the bottom of my pan.  It's clean, it's just well used.  You are not allowed to judge me until you start shredding your own cheese... you don't?  Ok then stop staring at the black specks.

~ Remove from heat and add your chicken and everything else BUT the cheese and tortillas.

~ Mix it all together and heat through for a minute to let the flavors combine.

~ Shred your tortillas into short strips and place 1/3 of them in your greased baking dish.

~ Layer 1/3 of the chicken mixture on to the tortillas then add 1/3 of the freshly shredded cheese.  Repeat this two more times with the tortillas, chicken and cheese.  Try not to eat too much of the freshly shredded cheese because then you won't have enough for the casserole.  I only had a few handfuls or five... as a result I had half the amount of cheese I needed for the last step.  You've been warned.

  

You saw the bandaid didn't you.... I sliced my thumbnail off shredding my own cheese.  You're laughing at me now because I'm all about shredding my own cheese and ended up injuring myself in the process.  Keep laughing it's worth it.

~ Bake in a 350 degree oven for about 30 minutes or until it's bubbling and the top tortillas are getting a little crispy.  

This tasted great warmed up the next day and you can also freeze it for a last minute meal.  

Serve it to your husband and say "You're welcome for making a southern favorite turned light and also providing at least two lunches that are hearty and not making you eat deli meat on wheat with a side of grapes for lunch."  Or just serve it.