Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes.
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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
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)
How to Make It
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.
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Good alternative to making enchiladas which can be a bit more labor intensive. Flavor is decent, but a little bland. Could be made better with some additions as others have suggested, but overall it was easy and I liked it.
Just made this recipe and it was fabulous!! The key to having good body to Cassarole is allowing it to sit at least 10 min after out of oven. I used 4 Mexican cheese blend in the chicken mixture and all Monterrey Jack on top....with tostitos cantina chips crumbled on top of MJ cheese. I also cut my time by using a rotisserie chicken and only needed one sauce pan. Will make this at least once or twice a month. Added some refried beans, sour cream and fresh guacamole and that just put my Mexican feast over the top!!
Good. Pretty much followed directions, Poached chicken the day before & held in broth til shredded. Subbed Cabot habanero for monterey jack and used Hatch medium enchilada sauce. Chipotle salsa cruda on the table for a little zip.
This was a good recipe, but I feel like the chicken probably should have some sort of seasoning prior to cooking. It wasn't as bland as I expected, probably thanks to the enchilada sauce, but it certainly could use a little something. I would think even a little packaged taco seasoning would be good. But it really is a good recipe as is, especially if you have kids that don't care if something is not as seasoned as we adults would prefer.
This was very easy to make. I though it needed spiced up a little so by adding cumin,chili powder,garlic,and cayenne pepper to the onions as they were sauteing made it great. will keep in my favs to save. served with sour cream and green onions on top. Extra chips for scooping.
This was so good! I gave it 4 stars because I did do some tweaking per other reviews. I seasoned my chicken before cooking with salt, pepper, cumin, cayenne pepper, chilli powder, onion powder, and garlic powder. I had thick chicken breast so they took a lot longer to cook and I had to keep adding liquid to the pan. I used 2% milk instead of evaporated milk because that's what I had on hand. I used half a can of mild enchilada sauce and half a can of hot enchilada sauce. I also added black beans and some chopped up jalapenos to the mixture. It was spicy but we like it like that! forgot the chips but that's ok because it came out very delicious!!! My boyfriend loved it too! Will definitely make again!