mexican chicken casserol

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Servs: 8  Prep: 25m  Cook: 30m  

This is by far my favorite recipe! When we lived in New Mexico, a friend of ours made an enchilada casserol which was out of this world!! I then went in pursuit of our own recipe so I could make this when we were back in Louisiana! It is a little tedious to make- I uses lots of pots and pans- but it is well worth it! I use low fat/no fat ingredients. Thanks to AOL food for this one!

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 cup less fat/low sodium chicken broth 1 cup less fat/low sodium chicken broth
•   2 cans chopped green chiles (or 2/3 can rotel if green 2 cans chopped green chiles (or 2/3 can rotel if green
•   chiles scare you) chiles scare you)
•   1 and 3/4 lbs chicken breasts 1 and 3/4 lbs chicken breasts
•   2 TSP olive oil 2 TSP olive oil
•   1 chopped onion 1 chopped onion
•   1 cup evaporated skim milk 1 cup evaporated skim milk
•   1 cup shreaded Monteray Jack Cheese 1 cup shreaded Monteray Jack Cheese
•   1/4 cup tub style light cream cheese (or the fat free one) 1/4 cup tub style light cream cheese (or the fat free one)
•   1 can enchilada sauce 1 can enchilada sauce
•   12 (6 inch) corn tortillas 12 (6 inch) corn tortillas
•   cooking spray cooking spray
•   1/2 cup sharp cheddar cheese 1/2 cup sharp cheddar cheese
•   1 ounce crushed tortilla chips 1 ounce crushed tortilla chips
•   NOTE: For the cheese I usually buy the low fat shreaded Mexican style cheese in the bag then divide it into one cup and a half cup- b/c you will use it at different times. NOTE: For the cheese I usually buy the low fat shreaded Mexican style cheese in the bag then divide it into one cup and a half cup- b/c you will use it at different times.

Instructions

1. Preheat oven to 350 degrees
2. Combine Broth and one can of the chiles in a deep skillet and bring to a boil. (or half of the 2/3 can of rotel you are using)
3. Add chicken breasts, reduce heat and simmer for 15 minutes or until the chicken breasts are done.
4. Remove chicken to cool, saving the cooking liquid aside.
5. Shread chicken when cool with forks
6. Heat oil in skillet over Medium heat.
7. Add 1 can chiles and chopped onions, saute for 3 minutes.
8. Add cooking liquid (that you saved), 1 cup evap milk,
9. Monteray Jack cheese, cream cheese and enchilada
10. sauce, stirring well.
11. Stir in shreaded chicken and cook for 2 minutes
12. Remove skillet from heat and set aside.
13. Grease 2 quart casserol dish with cooking spray
14. Place 4 corn tortillas (ok to overlap) in the bottom of
15. casserol dish.
16. Spoon ~ 2 cups of Chicken cheese mixture over tortillas
17. Repeat layers ending with chicken mixture on top.
18. Sprinkle with Sharp Cheddar cheese (or remaining 1/2 cup
19. Mexican cheese mix) and crushed tortilla chips.
20. Bake @ 350 for 30 minutes; let stand for 10 minutes before serving.

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Gwen Giroir September 26

I will let you cook this when you're having a pregnancy craving. I'll bring Pedro over to play with Max!

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Danielle Guidry September 26

Great to serve with some instant Mexican or Spanish rice mix or with refried beans. Corn would be a good veggie to serve with this dish.

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