Prep 20 mins
Cook 1 hr 3 mins
So good that your kids won't realize that it's not bad for them! Got this out of an old "Cooking Light"
- 1 cup reduced-sodium fat-free chicken broth
- 2 (4 1/2 ounce) canschopped 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 tub-style light cream cheese
- 1 (10 ounce) can enchilada sauce
- 12 6-inch corn tortillas
- cooking spray
- 1⁄2 cup reduced-fat sharp cheddar cheese, shredded
- 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.
- 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 from heat.
- 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 for 30 minutes or until thoroughly heated.
- Let stand 10 minutes before serving.
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.
We - the husband and I, liked this, and it wasn't hard to put together unlike the chicken enchilada pie I make. I didn't go the fat-free route though. At this point in my life, I don't care that much. We added sour cream and hot sauce to our servings - and I wish I would have bought a fresh tomato to dice and add to mine. Thanks!
This is super yummy recipe! My husband who is a Mexican snob loved it!