Rating: 4 stars
83 Ratings
  • 5 star values: 33
  • 4 star values: 28
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 3

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.

Recipe by Cooking Light December 1998

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Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

369 calories; calories from fat 28%; fat 11.4g; saturated fat 5g; mono fat 3.8g; poly fat 1.4g; protein 35.6g; carbohydrates 31.3g; fiber 3g; cholesterol 79mg; iron 2.4mg; sodium 479mg; calcium 360mg.
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