Monday, November 3, 2014

Mexican Chicken Casserole

Good evening foodie friends! It's been a wild few days since our last posting. I took my son out for his first Halloween, and spent a few nights over at my sister's house to visit with my niece and nephew. Halloween was slowwww, and by slow, I mean no one was handing out candy because of the San Antonio Spurs game (Go Spurs!). I've also been busy with work, but alas, I'm back. I bring a delicious casserole recipe that's quick and relatively easy, especially if you've just gotten home from work and don't want to slave over a hot stove for hours.

Okay trusty food loving people, grab those dutch ovens and I'll meet you in the kitchen!

Mexican Chicken Casserole
Yields 8 Servings

You will need:

  • 1 cup fat-free, less-sodium chicken broth 
  • 2 (4.5 ounce) cans chopped green chiles, divided
  • 1.75 pounds skinned, boned chicken breasts 
  • 2 teaspoons olive oil 
  • 1 cup chopped onion 
  • 1 cup evaporated skim milk 
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup tub-style light cream cheese 
  • 1 (10-ounce) can enchilada sauce
  • 12 (6-inch) corn tortillas
  • Cooking spray 
  • 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese 
  • 1 ounce tortilla chips, crushed


  1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. 
  2. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. 
  3. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. 
  4. Shred meat with two forks, and set aside.
  5. Preheat oven to 350 degrees.
  6. Heat oil in a large nonstick skillet over medium-high heat. 
  7. Add 1 can of chiles and onion; sauté 3 minutes or until soft. 
  8. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. 
  9. Stir in shredded chicken; cook 2 minutes. 
  10. Remove from heat.
  11. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. 
  12. Spoon 2 cups chicken mixture over tortillas. 
  13. Repeat layers twice, ending with chicken mixture. 
  14. Sprinkle with cheddar cheese and chips. 
  15. Bake for 30 minutes or until thoroughly heated. 
  16. Let stand 10 minutes before serving.

Well ladies and gents, I hope you enjoy this recipe. I know that since Iv'e been so busy, this recipe is a must for me. It looks like a lot of steps, but it's really not. Everything runs together to make for one quick recipe. I'll be back hopefully tomorrow with another recipe for y'all. Have a great evening, and I'll catch you all on the flip side!