Mexican Chicken Casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 300.8
  • Total Fat: 8.5 g
  • Cholesterol: 72.5 mg
  • Sodium: 627.4 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 32.2 g

View full nutritional breakdown of Mexican Chicken Casserole calories by ingredient
Submitted by:

Number of Servings: 8


    Swanson Chicken Broth 99% Fat Free, 1 cup
    *Green Chili Peppers, 2 (4.5 ounces) cans
    Oive Oil, 2 tsp.
    onions, raw, 1 cup, chopped
    *evaporated skim milk, 8 oz
    *Colby and Monterey Jack Cheese shredded, 1 cup
    *Cream Cheese - Light, 1/4 cup
    *Enchilada Sauce - Red,10 ounces
    El Pollo Loco, 6 inch corn tortilla, 6 serving
    Cheddar, Low Fat, 1 cup, shredded
    Chicken Breast, 28 ounces


Preheat oven to 350 degrees. Combine broth and one 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.

Heat oil in a large nonstick skillett 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 tortilla's in the bottom a a casserole dish coated with cooking spray. Spoon 2 cups chicken mixture over torillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand for 10 minutes. Yields: 8 servings (serving size: 1 cup)

Number of Servings: 8

Recipe submitted by SparkPeople user TXSWEETIE.

Rate This Recipe