MEXICAN CHICKEN CASSEROLE

Mexican Chicken Casserole image

This is a very comforting Mexican casserole and is filling too. It is zesty, creamy and loaded with chicken in every bite. Yumm!! It has a nice heat to it but not overpowering and this recipe comes from the "Cooking Light Magazine Dec. 1998" and has some lighter ingredients to it. It is a very easy dish to make and great to...

Provided by Kimberly Biegacki

Time 1h

Number Of Ingredients 16

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Ingredients

1 c fat-free, less-sodium chicken broth
2 can(s) (4.5 ounces) chopped green chiles, divided
1 3/4 lb skinned, chicken breasts
2 tsp olive oil
1 c chopped onion
1 c evaporated skim milk
1 c (4 ounces) shredded monterey jack cheese
1/4 c (2 ounces) tub-style light cream cheese
1 can(s) (10 ounce) enchilada sauce
12 (6 inch) corn tortillas
cooking spray
1/2 c (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
TOPPING
1 oz tortilla chips, crushed (about 6 -10 chips)
1 small can of salsa (drain and spread on top)
4 oz habanero cheese grated on top (optional)

Steps:

1. 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.
2. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside. Preheat oven to 350 degrees.
3. Heat oil in a large nonstick skillet over medium-high heat. Sauté your onions for 5 to 7 minutes and then add your green chilies to heat thru.
4. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
5. 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. (I added one more layer of corn tortillas to the top.)
6. Sprinkle with chunky salsa, a few more green chilies and freshly grated habanero cheese or your favorite spicy cheese. Bake at 350 degrees for 30 minutes or until thoroughly heated.
7. This is a pic of the salsa in a can that I used and you can find in most local grocery stores.
8. Let stand 10 minutes before serving and then cut into squares for easy plating.
9. 10/24/13---Made this for dinner today and added addt'l green chiles, drained chunky salsa to the top before adding a little more cheese and crushed tortilla chips. Calories 369 (28% from fat); fat 11.4g (sat 5g, mono 3.8g poly 1.4g); iron 2.4mg; cholesterol 79 mg; calcium 360 mg; carbohydrate 31.3 g; sodium 479 mg; protein 35.6 g; fiber 3g.

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