Mini Light King Ranch Chicken Casseroles

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Southern Living Cooking School


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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, jalapeño pepper slices

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