Super Tasty Lite Mexican Chicken Casserole

Super Tasty Lite Mexican Chicken Casserole created by Leslie

This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 degrees.
  • Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
  • Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
  • Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
  • Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.
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RECIPE MADE WITH LOVE BY

@SueChef
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@SueChef
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"This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!"

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  1. Debb C.
    Is it green enchilada or red
  2. rodney h.
    Came across this gem while searching for dishes that could be prepped ahead of time, bagged in their individual components, assembled on sight and cooked in a dutch oven. If you want to see what the phrase "happy campers" is supposed to look, and sound, like, try this one out.
  3. lhale77
    This was soooooooo Goooood! The only thing I did was use 2% evap. milk, 1/3 less fat cream cheese, mexican style cheese, and added a can of spanish style tomatoes with lime and cilantro (drained). It was awesome! Hubby loved it too.
  4. KsuKitty
    Very taste and creamy. Will be making again!
  5. Chef Skyla
    Thanks for the tasty recipe! I changed a few things to fit our calorie/fat restricted dietary needs. I completely omitted the monterey jack cheese and used reduced fat cheddar on the top layer. Likewise, I used extra light cream cheese mixed with quark to further cut some calories. Since we can't get enchilada sauce in the UK, I substituted with one can of tomato paste (puree) mixed with water and taco seasoning. Lastly, I added some Dave's Insanity sauce for some kick (we like things HOT). I used my own homemade corn tortillas and it turned out great! I loved the creaminess from the milk and cream cheese. Even with all of my calorie saving substitutions, this was a delicious casserole! I can only image how wonderful it would be made as written! Thanks for the inspiration!
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