"Mexican Chicken Casserole Recipe"
Source: © Cooking Light Magazine
courtesy of Cooking.com
8 servings (serving size: 1 cup)---
This extra-cheesy, enchilada-like main dish is sure to please the
1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned 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 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)
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 F.
Heat oil in a large nonstick skillet over medium-high heat. Add
1 can of chiles and onion; saute 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
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. Sprinkle with cheddar
cheese and chips. Bake at 350 degrees F for 30 minutes or until
thoroughly heated. Let stand 10 minutes before serving.
Recipe reprinted by permission of © Cooking Light Magazine.
All rights reserved.
8 servings (serving size: 1 cup)
Facts per Serving
Calories: 369 Fat: 11g Carbohydrates: 31g
Cholesterol: 79mg Sodium: 479mg Protein: 36g
Fiber: 3g % Cal. from Fat: 27% % Cal. from Carbs: 34%
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