Mexican Chicken Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes. Ingredients:
1 cup fat-free, less-sodium chicken broth |
2 (4.5-ounce) cans chopped green chiles, divided |
1 3/4 pounds skinned, boned chicken breasts |
2 teaspoons olive oil |
1 cup chopped onion |
1 cup evaporated skim milk |
1 cup (4 ounces) shredded monterey jack cheese |
1/4 cup (2 ounces) tub-style light cream cheese |
1 (10-ounce) can 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°.
3. 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.
4. Place 4 tortillas in the bottom of a 2-quart casserole 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.
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