Mexican Chicken Casserole

Kim Biegacki


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.

Hope you enjoy.

pinch tips: How to Carve a Whole Chicken



8 servings (serving size: 1 cup)


30 Min


30 Min




1 c
fat-free, less-sodium chicken broth
2 can(s)
(4.5 ounces) chopped green chiles, divided
1 3/4 lb
skinned, chicken breasts
2 tsp
olive oil
1 c
chopped onion
1 c
evaporated skim milk
1 c
(4 ounces) shredded monterey jack cheese
1/4 c
(2 ounces) tub-style light cream cheese
1 can(s)
(10 ounce) enchilada sauce
(6 inch) corn tortillas
cooking spray
1/2 c
(2 ounces) shredded reduced-fat extra-sharp cheddar cheese


1 oz
tortilla chips, crushed (about 6 -10 chips)
1 small
can of salsa (drain and spread on top)
4 oz
habanero cheese grated on top (optional)

Directions Step-By-Step

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.

Preheat oven to 350 degrees.
Heat 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.
Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
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.
(I added one more layer of corn tortillas to the top.)
Sprinkle 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.
This is a pic of the salsa in a can that I used and you can find in most local grocery stores.
Let stand 10 minutes before serving and then cut into squares for easy plating.
10/24/13---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.

Calories 369 (28% from fat); fat 11.4g (sat 5g, mono 3.8g poly 1.4g); iron 2.4mg; cholesterol 79 mg; calcium 360 mg; carbohydrate 31.3 g; sodium 479 mg; protein 35.6 g; fiber 3g.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Healthy