Mexican chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.1
  • Total Fat: 4.8 g
  • Cholesterol: 64.7 mg
  • Sodium: 738.8 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 30.9 g

View full nutritional breakdown of Mexican chicken Casserole calories by ingredient
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Introduction

Even the kiddos will love this one. I used the ounces for the calculations on the cheeses and such. Hope you enjoy. This recipe makes 8 1 cup servings. Even the kiddos will love this one. I used the ounces for the calculations on the cheeses and such. Hope you enjoy. This recipe makes 8 1 cup servings.
Number of Servings: 8

Ingredients

    1 cup fat-free, less-sodium chicken broth
    2 (4.5-ounce) cans chopped green chiles, divided
    1 3/4 pounds skinned, boned chicken breasts
    1 cup chopped onion
    1/2 cup evaporated skim milk
    ˝ Cup skim milk
    1/4 cup (2 ounces) fat free cream cheese
    1 (10-ounce) can enchilada sauce
    8 (6-inch) corn tortillas
    Cooking spray
    3/4 cup (6 ounces) shredded reduced-fat extra-sharp cheddar cheese or Colby cheddar mix
    1 ounce baked tortilla chips, crushed (about 6 chips)
    Cumin, salt and pepper to taste.

Directions

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, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350°.
Spray nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milks, 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 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Makes 8- 1 cup servings.

I doubled this recipe to make 2 pans, I added spinach and black beans to mine, and left the other for the kiddos and Hubby.

Number of Servings: 8

Recipe submitted by SparkPeople user BRANDI0074.

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