| | Mexican Chicken Casserole 1 cup of chicken broth
2 (4.5-ounce) cans chopped green chilies, divided
13/4 pounds skinned, boned chicken breasts
2 teaspoons of olive oil
1 cup of chopped onion
1 cup of 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) |
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Combine the broth and 1 can of chilies in a large skillet; bring to a boil. Add the chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove the chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside. Preheat oven to 350ºF.Heat the oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies 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 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 350ºF. for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. Yield: 8 servings (serving size: 1 cup). |
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