Mexican Chicken Casserole

13
Kimberly Biegacki

By
@pistachyoo

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.

Rating:

★★★★★ 4 votes

Comments:
Serves:
8 servings (serving size: 1 cup)
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 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
  • 12
    (6 inch) corn tortillas
  • ·
    cooking spray
  • 1/2 c
    (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • TOPPING

  • 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)

How to Make Mexican Chicken Casserole

Step-by-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.
  2. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

    Preheat oven to 350 degrees.
  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.
  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.
  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.)
  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.
  7. This is a pic of the salsa in a can that I used and you can find in most local grocery stores.
  8. Let stand 10 minutes before serving and then cut into squares for easy plating.
  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.

Printable Recipe Card

About Mexican Chicken Casserole

Course/Dish: Chicken Casseroles
Main Ingredient: Chicken
Regional Style: Mexican



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