8 servings (serving size: 1 cup)

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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How to Make It

Step 1

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.

Step 2

Preheat oven to 350°.

Step 3

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.

Step 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 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.

Ratings & Reviews

A little bland

January 10, 2018
Good weeknight dinner, better the second night.  Needs some umph!  We added Cholula which improved it. I also added three cloves of garlic with the onions and it still was lacking flavor.  Next time I'd add more spices, olives, green onions, avocado and maybe some fresh cilantro on top to make it more tasty. 

May 02, 2016

DeannaCooks's Review

January 25, 2013
I really enjoy this recipe but I do alter it a bit. I add a can of drained black beans, a half cup of corn and on top of each layer, I spread a hand full of fresh roughly chopped cilantro. Yum!

deefrog's Review

February 17, 2012
A good base for a delicious dish. To kick up the flavor profile, I added more onion and 2 cloves of garlic sauteed in cumin and chili powder, and used a can of Rotel instead of just green chiles. I added a can of black beans and one of corn to the final mixture and cut back on the 1 cup of cheese (which was just a RF shredded Mexican Cheese Mix.) I also added more of a kick by using Medium enchilada sauce. Before layering the dish, I tested the mixture and found that it could still use a bit more seasoning, so in went more cumin and chili powder. I really liked the flavor of the salty crunch of the tortilla chips on top, so when serving, I added a bit more to the individual plates (there were bits at the bottom of the bag anyway!) Yum-O!!

Irishcookie's Review

June 07, 2011

geronimo99's Review

January 25, 2010

AngeeMcD's Review

November 16, 2011
Delicious, quick & easy. Made exactly as is & my family loved it. Would be good with black beans and maybe corn added. Will try that next time.

nycook7's Review

February 10, 2012
This was SO bland. Made it exactly as written and it has no flavor. Blech

terpfaninva's Review

May 23, 2011
This is a great recipe that you can adjust based on taste and what you have available. I boiled the chicken in 1 quart chicken stock seasoned with 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp garlic powder, 1 T dried parsley and 1/2 T onion powder. I shredded the chicken and followed the recipe for the sauce with a few exceptions. I didn't have any evaporated milk so I used regular 2 percent milk and it worked fine. I used 1 cup of reserved cooking liquid. I also added 3/4 tsp of chopped garlic, 1 tsp chili powder, 1/2 tsp cumin and a little parsley and black pepper. I served with some fresh chopped cilantro on top, salsa and sour cream. Very good!

terriso's Review

November 25, 2008
Love this recipe! We make it all the time. I uually add a little chili powder and cumin to the chicken mixture, and that seems to add just the right amount of spice.