Mexican Chicken Casserole

READY IN: 1hr 23mins
Recipe by TishT

So good that your kids won't realize that it's not bad for them! Got this out of an old "Cooking Light"

Top Review by CarolAnn

I have made this exact recipe for several years and think it is wonderful! And hard to believe it isn't loaded with fat! I highly recommend this one.

Ingredients Nutrition

Directions

  1. Combine broth and 1 can of chiles in a large skillet; bring to a boil.
  2. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once.
  3. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken.
  4. Shred meat with two forks, and set aside.
  5. Preheat oven to 350 degrees.
  6. Heat oil in a large nonstick skillet over medium-high heat.
  7. Add 1 can of chiles and onion; saute 3 minutes or until soft.
  8. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well.
  9. Stir in shredded chicken; cook 2 minutes.
  10. Remove from heat.
  11. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray.
  12. Spoon 2 cups chicken mixture over tortillas.
  13. Repeat layers twice, ending with chicken mixture.
  14. Sprinkle with cheddar cheese and chips.
  15. Bake at 350 degrees for 30 minutes or until thoroughly heated.
  16. Let stand 10 minutes before serving.

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