Mexican Chicken Casserole


Originally from



  • 1 cup fat-free, less-sodium chicken brother
  • 8 oz can of chopped green chilies, divided (or 2 smaller cans)
  • 1 and 3/4 pound boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup evaporated skim milk
  • 6 oz shredded Monterey Jack cheese
  • 1/4 cup (2 oz) light cream cheese
  • 10 ounce can enchilada sauce
  • 15 corn tortillas (6-inch)
  • Cooking Spray
  • 1 ounce baked tortilla chips, crushed


1. Combine broth and 1/2 can of chiles in a large skillet; bring to a boil.


2. 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. Preheat oven to 350 F.



(You may want to shred the chicken into even smaller pieces so that it is distributed more evenly in the casserole, I was in a time crunch.)

4. Heat oil in a large nonstick skilled over medium-high heat. Add the other 1/2 can of chiles and onion; sauté 3 minutes or until soft.


5. Add reserved cooking liquid, milk, 4 oz Monterey Jack cheese, cream cheese, and enchilada sauce; stir well.


6. Stir in shredded chicken; cook 2 minutes. Remove from heat.


7. Place 5 tortillas in the bottom of a 9×13 baking dish coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture.



8. Sprinkle with remaining Monterey Jack cheese and crushed chips. Bake at 350 F for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.




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