MEXICAN CHICKEN CASSEROLE COOKING LIGHT RECIPES
SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE RECIPE ...
This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
- Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
- 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.
- Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.
Nutrition Facts : Calories 338.1, FatContent 10.8, SaturatedFatContent 4.5, CholesterolContent 76.8, SodiumContent 599.8, CarbohydrateContent 27.5, FiberContent 3.5, SugarContent 5.3, ProteinContent 32.4
MEXICAN CHICKEN CASSEROLE RECIPE | MYRECIPES
Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes.Looking for more casserole recipes? Check out this link fo find hundreds of crowd-pleasing casseroles from chicken to low-calorie to breakfast.
Provided by MyRecipes
Yield 8 servings (serving size: 1 cup)
Number Of Ingredients 13
Steps:
- 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°.
- Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 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 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.
Nutrition Facts : Calories 369 calories, CarbohydrateContent 31.3 g, CholesterolContent 79 mg, FatContent 11.4 g, FiberContent 3 g, ProteinContent 35.6 g, SaturatedFatContent 5 g, SodiumContent 479 mg
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