Mexican Chicken Casserole
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 cup reduced-sodium fat-free chicken broth
- 2 (4 1/2 ounce) cans chopped 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 light cream cheese, tub style
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas (6-inches)
- cooking spray
- 1⁄2 cup reduced-fat sharp cheddar cheese, shredded
- 1 ounce tortilla chips, crushed (about 6 chips)
directions
- Combine broth and 1 can 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°F
- Heat oil in a large nonstick skillet over medium-high heat. Add 1 can chiles and onion; sauté 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 two 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 350F for 30 minutes or until thoroughly heated . Let stand 10 minutes before serving.
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