This Cheesy Mexican Chicken Casserole incorporates three kinds of cheese and green chilies. It's not only colorful, but packed with flavor! It's made with healthier ingredients, so you won't have to feel guilty when you grab a second helping!



1 cup fat-free, less-sodium chicken broth
2 (4 1/2 ounce) cans green chilies, chopped and 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) reduced-fat Monterey Jack cheese, shredded
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
1/2 cup (2 ounces) reduced-fat extra-sharp Cheddar cheese,
6 tortilla chips, crushed


1. Combine broth and 1 can of chilies 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.
2. Preheat oven to 350 degrees F.
3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies 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.
4. 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 for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

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