Mini Light King Ranch Chicken Casseroles

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 3 cups chopped cooked chicken breasts
• 1 (10 3/4-ounce) can reduced-fat cream of chicken soup
• 1 (10-ounce) can diced tomato and green chiles
• 1 1/2 cups light sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 12 (6-inch) fajita-size corn tortillas
• 1 (8-ounce) block 2% reduced-fat Cheddar cheese, shredded
• Garnishes: chopped tomatoes, jalapeno pepper slices

1. Saute 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. Sprinkle ramekins with half of cheese. Repeat layers once. Place ramekins on baking sheets.
3. Bake at 350u0b0 for 18 to 20 minutes or until bubbly. Garnish, if desired.
4. 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. Bake at 350u0b0 for 20 to 25 minutes or until bubbly.
5. To make casseroles in baking dishes, prepare recipe as directed through Step Tear 6 tortillas as directed in Step 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. Bake at 350u0b0 for 50 minutes or until bubbly. Makes 12 servings. Prep: 20 min., Cook: 5 min., Bake: 50 min.

onion, green bell pepper, chicken breasts, cream of chicken soup, tomato, light sour cream, chili powder, salt, pepper, garlic, corn tortillas, cheddar cheese, tomatoes

Taken from www.myrecipes.com/recipe/mini-light-king-ranch-chicken-casseroles (may not work)