This Lite Mexican Chicken Casserole is one of my most requested “chicken stuff” recipes. Most of my friends don’t even know that it’s a light version.
I usually serve with a mixed green salad and a meatless version of Mexican rice. This is great leftover cold or hot!
A link to the Mexican Rice recipe is at the bottom of this recipe.
This is amazing, it totally rocks! Cheese, spice, and crunch, what more can you ask for? A super tasty dish that I will make many more times.
Really easy to make and tastes great!
- 1 cup reduced-sodium fat-free chicken broth
- 2 4 1/2 ounce cans canned diced green chiles, divided
- 1 3/4 pounds boneless skinless chicken breasts
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup evaporated skim milk
- 1 cup shredded monterey jack cheese
- 1/4 cup tub-style light cream cheese
- 1 10 ounce can enchilada sauce
- 12 6 inch corn tortillas
- 1/4 cup shredded extra-sharp reduced-fat cheddar cheese
- 1 ounce tortilla chips crushed
- cooking spray
Preheat oven to 350 degrees.
Bring the broth and 1 can of chiles to a boil in a large skillet. Add the chicken, reduce the heat and simmer for about 15 minutes or until chicken is done turning once. Remove the chicken to a plate and reserve the 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 the 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 thoroughly heated. Let stand for at least 10 minutes before serving.
Recipe based on one by ~*Sue*~Chef
Photo by ~Leslie~