Mexican Chicken Casserole
We had a delicious Mexican Chicken Casserole recipe for dinner the other night. This is one of those warm creamy comfort foods that you can whip up and feel all warm inside while eating it. I love coming up with new ways to serve and prepare enchiladas, and casseroles are one of my favorite ways to do it because it’s easier and always turns out great!. This Mexican Chicken Casserole recipe is from the 1998 Cooking Light magazine, but we changed it up a little.
- 1 cup fat-free, less-sodium chicken broth
- 2 (4.5-ounce) cans chopped green chiles, divided
- 1¾ pounds skinned, boned chicken breasts
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup evaporated skim milk
- 1 cup shredded Monterey Jack cheese
- 2 ounces cream cheese
- 1 (10-ounce) can enchilada sauce - I used green
- 12 (6-inch) corn tortillas
- Cooking spray
- ½ cup shredded mexican blend
- 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°.
- Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles, onion and garlic; sauté 3 minutes or until soft.
- Add reserved cooking liquid, milk, 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, and top with ½ of the Monterey Jack cheese.
- Repeat layers twice, ending with cheese. Sprinkle with cheddar cheese and chips.
- Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
- Playing Hookie: Ferris Bueller Style (cleverhousewife.com)