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Mexican Chicken Casserole Recipe

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

Joyce Judd


1 C chicken broth (fat free, low sodium)
2 small cans green chiles, chopped, divided
1 3/4 lbs skinned, boneless chicken breast
2 tsp olive oil
1 C chopped onion
1 C evaporated milk (skim)
1 C shredded Monterey Jack cheese
1/4 C tub-style light cream cheese
1 10 oz can enchilada sauce
12 corn tortillas
1/2 C shredded reduced-fat extra sharp cheddar cheese
1 oz tortilla chips, crushed

Combine broth and 1 can 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 and shred meat with two forks; set aside.

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 cheese, 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 dish 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.




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