Mexican Chicken Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This extra-cheesy, enchilada-like main dish is sure to please the whole family!! Ingredients:
1 cup reduced-sodium fat-free chicken broth |
2 (4 1/2 ounce) cans chopped green chilies, divided |
1 3/4 lbs boneless skinless chicken breasts |
2 teaspoons olive oil |
1 cup onion, chopped |
1 cup evaporated skim milk |
1 cup monterey jack cheese, shredded |
1/4 cup light cream cheese, tub style |
1 (10 ounce) can enchilada sauce |
12 corn tortillas (6-inches) |
cooking spray |
1/2 cup reduced-fat sharp cheddar cheese, shredded |
1 ounce tortilla chips, crushed (about 6 chips) |
Directions:
1. Combine broth and 1 can 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°F
3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can 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 two 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 350F for 30 minutes or until thoroughly heated . Let stand 10 minutes before serving.
|
|