Mexican Chicken Casserole
Source of Recipe
Jennifer Gosnell mailto:gosnell@juno.com ,wwrecipes - Desserts - Chocolate Date Cake - April 18, 2002 ,theme - Casseroles
Recipe Introduction
Hi,
Jennifer Gosnell from Denton, TX with my third or fourth submission, I
think. I'm still married with two kids, two dogs, and one cat who
thinks he's a dog. I am always on the lookout for dishes that are
low-fat and delicious. I found this one on the Cooking Light website,
and it is now one of our favorites.
List of Ingredients
1 cup chicken broth (I use chicken bouillon
dissolved in 1 cup water)
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) light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat cheddar
cheese
1 ounce tortilla chips, crushed
Recipe
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; cool
chicken. Shred meat with two forks (I cut it up with kitchen shears),
and set aside. Preheat oven to 350 degrees Fahrenheit. 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. Place 4
tortillas in the bottom of a 2-quart casserole dish 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 350 degrees for 30 minutes or until
thoroughly heated. Let stand 10 minutes before serving.
Servings/serving size: 8 servings (1 cup each)
Calories: 369
Fat: 11.4g
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