mexican chicken casserole

Name: Mexican Chicken Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 cup(s) fat-free, less-sodium chicken broth; 2 can(s) (4.5 ounces) chopped green chiles, divided; 1 3/4 pound(s) skinned, chicken breasts; 2 teaspoon(s) olive oil; 1 cup(s) chopped onion; 1 cup(s) evaporated skim milk; 1 cup(s) (4 ounces) shredded monterey jack cheese; 1/4 cup(s) (2 ounces) tub-style light cream cheese; 1 can(s) (10 ounce) enchilada sauce; 12 - (6 inch) corn tortillas; - cooking spray; 1/2 cup(s) (2 ounces) shredded reduced-fat extra-sharp cheddar cheese; ## TOPPING; 1 ounce(s) tortilla chips, crushed (about 6 -10 chips); 1 small can of salsa (drain and spread on top); 4 ounce(s) habanero cheese grated on top (optional)

(4 RATINGS)

233 Pinches 13 Photos

Kim Campbell

Youngstown, OH

Updated on Jul 1, 2011

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.

Rate

prep time 30 Min

cook time 30 Min

method Bake

yield 8 servings (serving size: 1 cup)

Ingredients

1 cup fat-free, less-sodium chicken broth
2 cans (4.5 ounces) chopped green chiles, divided
1 3/4 pounds skinned, 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 can (10 ounce) enchilada sauce
12 - (6 inch) corn tortillas
- cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
TOPPING
1 ounce tortilla chips, crushed (about 6 -10 chips)
1 small can of salsa (drain and spread on top)
4 ounces habanero cheese grated on top (optional)

How To Make mexican chicken casserole

Step 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.

Step 2

Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside. Preheat oven to 350 degrees.
Step 3

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.
Step 4

Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Step 5

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.)
Step 6

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.
Step 7

This is a pic of the salsa in a can that I used and you can find in most local grocery stores.
Step 8

Let stand 10 minutes before serving and then cut into squares for easy plating.
Step 9

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.
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