I wanted to try a new recipe - but didn't want to go to the grocery store. So I rifled through my collection of printed "recipes to try" and found this one that only contained ingredients I already had, with the exception of a few modifications like wheat tortillas instead of corn. I also ended up reducing the amount of cheese and eliminated oil in the recipe. It turned out to be absolutely delicious!
Mexican Chicken Casserole
modified from Cooking Light
1 cup fat-free, less-sodium chicken broth
1 (4 oz) can chopped green chiles
1 3/4 pound chicken breasts
1 cup chopped onion
3/4 cup fat-free evaporated milk
2/3 cup shredded Monterey Jack cheese
2 oz (1/4 cup) light or fat-free cream cheese
1 (10 oz) can enchilada sauce
10 (6-inch) whole wheat tortillas
2 Tbsp shredded sharp cheddar cheese
1 oz tortilla chips, crushed (about 6 chips)
Combine broth and can of chiles in a large skillet; bring to a boil. Add chicken breasts; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from pan, reserving cooking liquid. When chicken is cooked, shred meat with two forks and set aside.
Preheat oven to 350 degrees.
Prepare another large nonstick skillet with cooking spray and heat over medium heat. Add onion, saute 3 minutes 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 3 tortillas (you might have to tear them to cover the bottom of the pan) in the bottom of a 9x13 dish coated with cooking spray. Spoon 2 cups chicken mixture over tortillas and spread to cover. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until bubbly. Let stand 10 minutes before serving.
modified from Cooking Light
1 cup fat-free, less-sodium chicken broth
1 (4 oz) can chopped green chiles
1 3/4 pound chicken breasts
1 cup chopped onion
3/4 cup fat-free evaporated milk
2/3 cup shredded Monterey Jack cheese
2 oz (1/4 cup) light or fat-free cream cheese
1 (10 oz) can enchilada sauce
10 (6-inch) whole wheat tortillas
2 Tbsp shredded sharp cheddar cheese
1 oz tortilla chips, crushed (about 6 chips)
Combine broth and can of chiles in a large skillet; bring to a boil. Add chicken breasts; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from pan, reserving cooking liquid. When chicken is cooked, shred meat with two forks and set aside.
Preheat oven to 350 degrees.
Prepare another large nonstick skillet with cooking spray and heat over medium heat. Add onion, saute 3 minutes 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 3 tortillas (you might have to tear them to cover the bottom of the pan) in the bottom of a 9x13 dish coated with cooking spray. Spoon 2 cups chicken mixture over tortillas and spread to cover. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until bubbly. Let stand 10 minutes before serving.
Makes 9-12 servings.
Enjoy!
Enjoy!
0 comments:
Post a Comment