Recipe by Cooking Light magazine
"This extra-cheesy, enchilada-like main dish is sure to please the whole family."
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fat-free, less-sodium chicken broth
2 (4.5 ounce) cans
chopped green chiles, divided
1 3/4 pounds
skinned, boned chicken breasts
evaporated skim milk
shredded Monterey Jack cheese
tub-style light cream cheese
1 (10 ounce) can
12 (6 inch)
shredded reduced-fat extra-sharp Cheddar cheese
tortilla chips, crushed
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 definitely make again.
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 kind of spice it up. My husband thought it was ok but on the dry side and I thought the corn tortillas made it kind of mushy. Not sure if I will make it again.
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 tortillas per layer instead of 4. With the extra liquid and fewer tortillas, it wasn't dry at all. Finally, I used prepackaged shredded cheddar/monterey jack cheese in both the sauce and topping. Delicious! My husband couldn't believe it was "light." It was even better the next day for lunch.
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 light recipe. I will definately be making this again.
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 mexican dip. The corn tortillas absorbed a lot of liquid and turned to mush and the chicken was soooooo overpowered by all the cheese. Overall, me and my family waited almost 2 hours (from prep time to cooking) for a mexican dip. I even took the advice of some of the posters and omitted some of the cream cheese...sill only to have it soupy and quite disgusting. This could have easily been made in the crock pot and served with chips. Which is what I'll do if I ever have a need for soupy chicken with cheese. Do yourself and your family a favor....don't bother.
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! (Since then I have made it many more times the right way.) I like how liquidy it is, nice and gooey so you don't miss tons of cheese so much. Mmmm! <--- written a few months ago. Since then I have made this about 6 more times the correct way and it is amazing every time. I made it for my dieting parents who were ecstatic to eat something that didn't TASTE light. Thanks a bunch Cooking Light!!
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 well. I will definitely make this one again!
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