Mini Light King Ranch Chicken Casseroles

Ingredients

• 8 ounce cheddar cheese shredded 2% reduced-fat
• 1 teaspoon chili powder 
• 3 cups chicken breast strips/pre-cooked/chopped cooked chopped
• 12 6-inch corn tortillas ()
• 10.8 ounce cream of chicken soup reduced-fat canned
• 0.3 teaspoon garlic powder 
• 1 large bell pepper green chopped
• 1 large onion chopped
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 1.5 cups cream light sour
• 10 ounce tomatoes diced green canned
• 1 slices tomatoes chopped

Equipment

• baking sheet
• oven
• ramekin
• baking pan
• aluminum foil
• dutch oven

Directions

1. Saut onion and bell pepper in a lightly greased Dutch oven over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
2. Tear tortillas into 1-inch pieces; layer half of tortilla pieces in 12 lightly greased (7-ounce) ramekins. Spoon 1/3 cup chicken mixture into each ramekin.
3. Sprinkle ramekins with half of cheese. Repeat layers once.
4. Place ramekins on baking sheets.
5. Bake at 350 for 18 to 20 minutes or until bubbly.
6. Garnish, if desired.
7. Note: To make ahead, prepare recipe as directed through Step Cover with aluminum foil, and freeze casseroles up to 1 month. Thaw in refrigerator overnight.
8. Bake at 350 for 20 to 25 minutes or until bubbly.
9. To make casseroles in baking dishes, prepare recipe as directed through Step Tear 6 tortillas as directed in Step
10. Layer one-third of tortilla pieces in a lightly greased 8-inch square baking dish. Top with 1 cup chicken mixture and 1/3 cup cheese. Repeat layers twice. Repeat procedure with remaining tortillas, chicken mixture, and cheese in another lightly greased 8-inch square baking dish.
11. Bake at 350 for 50 minutes or until bubbly. Makes 12 servings. Prep: 20 min., Cook: 5 min.,
12. Bake: 50 min.