Mexican Chicken Casserole Recipe

Name: Mexican Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fat-free, less-sodium chicken broth; 2 (4.5-ounce) cans chopped green chiles, divided; 1 3/4 pounds skinned, boned chicken breasts; 2 teaspoons olive oil; 1 cup chopped onion; 1 cup evaporated skim milk; 1 cup (4 ounces) shredded Monterey Jack cheese; 1/4 cup (2 ounces) tub-style light cream cheese; 1 (10-ounce) can enchilada sauce; 12 (6-inch) corn tortillas; Cooking spray; 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese; 1 ounce tortilla chips, crushed (about 6 chips)

Servings: persons

1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)

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. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
2
Preheat oven to 350u00b0.
3
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 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.
4
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. Sprinkle with cheddar cheese and chips. Bake at 350u00b0 for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
5
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974

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup fat-free, less-sodium chicken broth, 2 (4.5-ounce) cans chopped green chiles, divided, 1 3/4 pounds skinned, boned chicken breasts, 2 teaspoons olive oil, and more.

Yes, Mexican Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Casserole

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