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Cooking Light magazine's Mexican Chicken Casserole

Cooking Light magazine's Mexican Chicken Casserole

"This extra-cheesy, enchilada-like main dish is sure to please the whole family."
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Ingredients

servings
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Original recipe yields 8 servings

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Directions

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  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. 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 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Footnotes

  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • 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 79mg; IRON 2.4mg; SODIUM 479mg; CALC 360mg

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Reviews

Read all reviews 56
  1. 69 Ratings

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Most helpful positive review

Yummy! My 12-year old and almost-2 year old both really liked it (the adults did too!). I used green enchilada sauce, and it was a better fit for both visual and taste purposes. Will definitel...

Most helpful critical review

I was pretty disappointed with this recipe. It smelled really good while I was making it and then when it was baking but the taste was pretty bland. I ended up adding a bit of chili powder to ...

Most helpful
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Least positive
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Yummy! My 12-year old and almost-2 year old both really liked it (the adults did too!). I used green enchilada sauce, and it was a better fit for both visual and taste purposes. Will definitel...

I almost didn't try this recipe because of the lackluster reviews, but I'm really glad I did! I did make some changes - I used a 10oz can of Rotel tomatoes in step 1. Also, I only used 2 torti...

I was pretty disappointed with this recipe. It smelled really good while I was making it and then when it was baking but the taste was pretty bland. I ended up adding a bit of chili powder to ...

This was great!! I left out the green chiles, added some chili powder to the broth, used white corn tortillas and it turned out wonderfully. My husband was shocked when he found out it was a lig...

I couldn't hardly wait to post about my experience with this recipe. This takes W-A-Y to long to prepare for what you get in the end. This was not "enchilada-like" at all. It more resembled a ...

This recipe was a keeper--delicious, though I didn't pay attention to the type of tortillas and so forgot to get corn at the store, so I used flour tortillas and it still turned out yummy! (Sin...

I really love this recipe!!! I brought it to a work buffet and it was GONE before I even turned around!!

This is a really good recipe. We ended up putting light sour cream and exra salsa on it when we ate it. It was a little dry. I also used red enchilada sauce. I would like to try the green as ...

I love this dish! It is one of my favorites - even my kids (6 and 4) like it too. I made it for a family gathering and received rave reviews all around.

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