Mexican Chicken Casserole

Total Time
1hr 23mins
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"

Ingredients Nutrition


  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.


Most Helpful

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.

CarolAnn February 19, 2003

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!

HEP MEP June 22, 2003

This is super yummy recipe! My husband who is a Mexican snob loved it!

mikeaaron June 12, 2009

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