Mexican Chicken Casserole

This was a trip down memory lane for me.  I remember having creamy chicken casseroles long, long ago.  It's an old-fashioned kind of "Mexican" flavor - no cumin, no chili powder - just green chiles, tortillas and enchilada sauce. It is a little like the Green Chile-Chicken Casserole.  I grilled the chicken because I wasn't sure how long it would take to poach today's hefty chicken breasts in broth, as specified.  I find it a lot easier to shred chicken by hand, rather than with forks.  

It was a great dinner and I'm looking forward to leftovers.

8 servings

7 calculated points

Albarino

Ingredients

• 1 cup fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1¾ pounds skinned, boned chicken breasts
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup evaporated skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• ¼ cup (2 ounces) tub-style light cream cheese
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• ½ cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 1 ounce tortilla chips, crushed (about 6 chips)

Directions

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.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles 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.