Mexican Chicken Casserole Recipes

Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes.

Mexican Chicken Casserole Nutritional Information:

• Calories: 369
• Calories from fat: 28%
• Fat: 11.4g
• Saturated fat: 5g
• Monounsaturated fat: 3.8g
• Polyunsaturated fat: 1.4g
• Protein: 35.6g
• Carbohydrate: 31.3g
• Fiber: 3g
• Cholesterol: 79mg
• Iron: 2.4mg
• Sodium: 479mg
• Calcium: 360mg

 Mexican Chicken Casserole Ingredients:

• 1 cup fat-free, less-sodium chicken broth.
• 2 (4.5-ounce) cans chopped green chiles, divided.
• 1 3/4 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 .
• 1/4 cup (2 ounces) tub-style light cream cheese .
• 1 (10-ounce) can enchilada sauce .
• 12 (6-inch) corn tortillas.
• Cooking spray.
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese .
• 1 ounce tortilla chips, crushed (about 6 chips) .

 Mexican Chicken Casserole Preparation:

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°.

3.     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.

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