Mexican Chicken Casserole
Jan 31, 2007 15:22:21 GMT -8
Post by tami on Jan 31, 2007 15:22:21 GMT -8
I made this dish night before last and the family loved, loved, loved it
It has a lot of chicken in it so that is why the guys liked it.
However we all agreed that it could use a little more kick to it.
I added 2 teaspoons cumin to the sauce and next time I will bump that up to 1 Tablespoon and will also add 2 teaspoons of chili powder.
If you really like it spicey you can use a hot enchilada sauce.
If you prefer mild make it as is.
I served it with shredded lettuce, chopped green onions, FF sourcream, salsa and sliced black olives for garnish. Some FF refried beans and some chips to round it all out.
It does not taste "light" so it would be a great dish for company.
Mexican Chicken Casserole
From Cooking Light
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
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) 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 (about 6 chips)
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.
Yield: 8 servings (serving size: 1 cup)
CALORIES 369 (28% from fat); FAT 11.4g (sat 5g,mono 3.8g,poly 1.4g); PROTEIN 35.6g; CHOLESTEROL 79mg; CALCIUM 360mg; SODIUM 479mg; FIBER 3g; IRON 2.4mg; CARBOHYDRATE 31.3g
Cooking Light, DECEMBER 1998
It has a lot of chicken in it so that is why the guys liked it.
However we all agreed that it could use a little more kick to it.
I added 2 teaspoons cumin to the sauce and next time I will bump that up to 1 Tablespoon and will also add 2 teaspoons of chili powder.
If you really like it spicey you can use a hot enchilada sauce.
If you prefer mild make it as is.
I served it with shredded lettuce, chopped green onions, FF sourcream, salsa and sliced black olives for garnish. Some FF refried beans and some chips to round it all out.
It does not taste "light" so it would be a great dish for company.
Mexican Chicken Casserole
From Cooking Light
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
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) 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 (about 6 chips)
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.
Yield: 8 servings (serving size: 1 cup)
CALORIES 369 (28% from fat); FAT 11.4g (sat 5g,mono 3.8g,poly 1.4g); PROTEIN 35.6g; CHOLESTEROL 79mg; CALCIUM 360mg; SODIUM 479mg; FIBER 3g; IRON 2.4mg; CARBOHYDRATE 31.3g
Cooking Light, DECEMBER 1998