Monday, October 12, 2009

Mexican Chicken Casserole


I bookmarked this recipe several weeks ago from Mrs. Sac’s Purple Kitchen. It looked like a recipe that could be modified easily to add different ingredients that I had on hand. I love enchiladas, but I don’t always like the assembly and the work it takes to make them. I also like poaching chicken and shredding it for recipes, so I gave this a try. This casserole came out really good, I added corn and black beans to the mix and used mostly stuff that I had in the fridge and pantry. This is a great, low cost meal that can be heated up the next day for lunch. I will definitely be making this again.


1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided (do not include seeds/membranes or it will be HOT!)
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk (I used heavy cream from my fridge, it worked fine but isn’t as light that way)
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) light cream cheese (I used light sour cream that I had on-hand, turned out great)
1 (10-ounce) can enchilada sauce
1 can black beans
1 ½ cups frozen corn
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) ( I didn’t use any chips, the casserole still came out great)


1.Preheat oven to 350°.

2.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.

3.Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

4.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, beans, and corn; cook 2 minutes. Remove from heat.

5.Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 1/2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture.

6.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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