Mexican Chicken Casserole

 

Originally from www.cookinglight.com

Ingredients

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  • 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

Directions

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

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2. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once.

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3. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside. Preheat oven to 350 F.

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(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.

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

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

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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.

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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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