I have to say that I am obsessed with Cooking Light’s recipe selection. I have never tried a recipe from that site or magazine that has failed me. I feel as though I could go on and sing their praises for paragraphs but instead of sounding like an infomercial, I will just suggest that if you haven’t yet perused their site or subscribed to their magazine…you are missing out. You will find countless, healthy recipes that can be used by even the most amateur of cooks. I admit some of the recipes require lots of ingredients that could seem intimidating but if you could even try one recipe, your taste buds will thank you and you will improve your cooking skills!
The following casserole recipe will hit the spot on any night of the week. As long as you plan ahead and pick up some extra ingredients, this casserole is 100% worth the extra few minutes to prepare. I tried this recipe one night a couple weeks ago and Brandon and I were absolutely floored by the rich and creamy texture we found in every layer. Oh and the crunch from the little tortilla chips on top is superb! With a dollop of sour cream and a couple tablespoons of salsa you have yourself a healthy and delicious meal to enjoy!
Mexican Chicken Casserole (from cookinglight.com)
1 cup, 33% less sodium chicken broth
2 (4.5oz) cans chopped green chiles, divided
1 3/4lb skinned, boneless chicken breasts
2 tsp olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup Monterey jack cheese
1/4 cup light cream cheese
1 (10oz) can enchilada sauce
12 (6″) corn tortillas
1/2 cup cheddar cheese
1 oz Multi grain tortilla chips, crushed
Directions:
1. Combine broth and 1 can of chiles in a skillet and bring to a boil. Add chicken and reduce heat, simmer 15 mins or until chicken is cooked through (turn the chicken once). Remove the chicken from the liquid (reserve the liquid); cool chicken and shred.
2. Preheat oven 350 degrees
3. Heat oil in the same skillet you prepared the chicken. Add the other can of chiles and chopped onion, saute ~3 minutes. Add the reserved liquid, milk, jack cheese, cream cheese, and enchilada sauce; stir well. Add the shredded chicken and cook another 2 minutes. Remove from heat.
4. Place 4 tortillas in a 2 qt casserole dish coated with cooking spray. (Do not worry if the tortillas don’t cover the entire bottom or layer). Spoon 2 cups of the chicken mix over the tortillas. Repeat layers twice, ending with the chicken mix on the top. Sprinkle with cheddar cheese and crushed tortilla chips. Bake ~30 minutes.
Nutritional Information:
8 servings (1 cup each)
369 calories, 11.4g fat (5g sat., 3.8g monounsaturated, 1.4g polyunsaturated), 35.6 g protein, 31.3g carb, 3g Fiber, 79mg cholesterol, 2.4 mg iron, 479mg sodium, 360mg calcium
Fantastic recipe, i’ll test it with my darling tonight. Hope i get it right! Cheers
[...] you were a fan of my Mexican Chicken Casserole, I know you will love this dish too! The bonus? It is even easier to prepare than the Mexican [...]