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Lite Mexican Chicken Casserole

Super Tasty Lite Mexican Chicken Casserole

Really easy to make and tastes great!

Course Main Course
Cuisine Mexican
Keyword Lite Chicken Chicken Casserole
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 395 kcal


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.

  3. 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.

  4. 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.

  5. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand for at least 10 minutes before serving.