This is a very comforting Mexican casserole and is filling too. It is zesty, creamy and loaded with chicken in every bite. Yumm!! It has a nice heat to it but not overpowering and this recipe comes from the "Cooking Light Magazine Dec. 1998" and has some lighter ingredients to it.
It is a very easy dish to make and great to serve for family and friends.
1Combine 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.
2Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350 degrees.
3Heat oil in a large nonstick skillet over medium-high heat. Sauté your onions for 5 to 7 minutes and then add your green chilies to heat thru.
4Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
5Place 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.
(I added one more layer of corn tortillas to the top.)
6Sprinkle with chunky salsa, a few more green chilies and freshly grated habanero cheese or your favorite spicy cheese. Bake at 350 degrees for 30 minutes or until thoroughly heated.
7This is a pic of the salsa in a can that I used and you can find in most local grocery stores.
8Let stand 10 minutes before serving and then cut into squares for easy plating.
910/24/13---Made this for dinner today and added addt'l green chiles, drained chunky salsa to the top before adding a little more cheese and crushed tortilla chips.