Mexican Chicken Casserole

This is a twist on the traditional enchilada casserole.  By using a “green” sauce instead of a “red” sauce, you get a great creamy sauce that is low in fat and has lots of flavor.  Serve with a green salad, fruit…….and a good margarita!

  • 1 C. fat-free chicken broth
  • 2 cans (4.5 oz) chopped green chiles, divided
  • 1 3/4 lbs skinned, boned chicken breasts (4-6 breasts)
  • 2 T olive oil
  • 1 C. chopped onion
  • 1 C. shredded monterey jack cheese
  • 1 C. evaporated skim milk
  • 1/2 C light cream cheese
  • 1 (10 oz.) can green enchilada sauce (Hatch brand)
  • 12 corn tortillas
  • 1/2 C. shredded cheddar cheese
  • About 10 tortilla chips, crushed

1. Combine broth and 1 can of green chiles in a large skillet, bring to a boil. Add chicken, reduce heat and simmer 15 minutes or until chicken is done. Remove chicken from cooking liquid, reserving cooking liquid and cool chicken. Shred meat with two forks, set aside.
2. Preheat oven to 350 degrees.
3. Heat oil in large skillet. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, jack cheese, cream cheese and enchilada sauce. Stir in chicken and cook 2 minutes. Remove from heat.
4. Place 4 tortillas in bottom of 9×13 casserole pan coated with cooking spray. In order to cover bottom of pan, half 2 of the tortillas and piece to best cover the bottom of pan. (Continue to piece next two layers.) Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving. Makes 8 servings.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>