Mexican Chicken Casserole
Brooke Duch
ingredients
- 1 cup less-sodium chicken broth
- 2 (4.5-ounce) cans chopped green chiles, divided
- 1 3/4 pounds chicken breast
- 2 teaspoons olive oil
- 1 cup onion, chopped
- 1 cup evaporated skim milk
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1/4 cup (2 ounces) light cream cheese
- 10-ounces enchilada sauce
- 12 (6-inch) corn tortillas
- Cooking spray
- 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
- 1 ounce tortilla chips, crushed (about 6 chips)
directions
- 1
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
- 2
Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
- 3
Place 4 tortillas in the bottom of a 2-quart casserole dish coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
notes
Calories: 369 Fat: 11.4g Protein: 35.6g Carbs: 31.3g Fiber: 3g Cholesterol: 79mg Iron: 2.4mg Sodium: 479mg Calcium: 360mg
Source: Cooking Lt.
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews