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Mexican Chicken Recipe

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This recipe for Mexican Chicken, by , is from Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chrystal Stiglets
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup fat-free chicken broth
9 oz canned chopped hot green chili peppers
1 3/4 pound chicken breast, boneless
2 tsp olive oil
1 medium onion(s)
1 cup low-fat evaporated milk
1 cup Kraft Shredded Monterey Jack cheese
1/4 cup light cream cheese
10 oz canned enchilada sauce
1/4 cup Kraft 2% Finely Shredded Sharp Cheddar Cheese

Directions:
Directions:
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.

2) Preheat oven to 350 degrees.

3) Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 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.

4) 2-quart casserole coated with cooking spray. Spoon chicken mixture. Sprinkle with cheddar cheese.

5) Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
8 points

 

 

 

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