Bitsy's Kitchen
Mexican Chicken Casserole
1 cup fat-free, less-sodium chicken broth
2 (4.5 oz) cans chopped green chilies, divided
1 3/4 lb.. skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese
1/4 cup (2 oz) tub-style light cream cheese
1 (10 oz) can enchilada sauce
12 (6 inch) corn tortillas
Cooking spray
1/2 cup (2 oz) shredded reduced-fat extra-sharp cheddar cheese
1 oz tortilla chips, crushed (about 6 chips)
Combine broth and 1 can of chilies 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.
Preheat oven to 350° F. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies 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.
Yield: 8 servings (serving size: 1 cup).
CALORIES 369 (28% from fat); FAT 11.4g (sat 5g, mono 3.8g, poly 1.4g); PROTEIN 35.6g; CARB 31.3g; FIBER 3g; CHOL 79 mg; IRON 2.4 mg; SODIUM 479 mg; CALC 360 mg