I love making chicken enchiladas, but I don't make them a whole lot because I find it a pain to wrap all of the filling in the tortillas and I think that mine always come out drier than I would like. I found this recipe in Cooking Light and thought that it might be a good substitute. I didn't LOVE this recipe - I felt like it still lacked a sauce, but when I topped it with sour cream and guacamole it made it much better. It tasted good and packed some spice and the chicken wasn't dry, so I loved those things about it. I think that if I made this again, I wouldn't use as many tortillas - if any. I think maybe instead I would make some of my cilantro lime rice and serve it with that.
Mexican Chicken Casserole
1 C Fat Free Chicken Broth
2 4.5 oz Cans of Green Chilies
1 2/3 pounds of Boneless, Skinless Chicken Breast
2 tsp Olive Oil
1 C Chopped Onion
1 C Evaporated Skim Milk
1 C Shredded Monterey Jack Cheese
1/4 C Light Cream Cheese
10oz Enchilada Sauce (I used a Medium Salsa Verde)
12 6 inch Corn Tortillas
Cooking Spray
1/2 C Shredded Sharp Cheddar Cheese
1 Ounce Crushed Tortilla Chips (about 6-10 chips)
1) Combine broth and 1 can of the chilies in a skillet; bring to a boil. Add chicken and reduce heat. Simmer for 15 minutes or until the chicken is done.
2) Remove chicken from cooking liquid and set liquid aside. Shred chicken with two forks and set aside.
3) Preheat oven to 350
4) Heat oil in a large skillet over medium-high heat. Add 1 can of chilies and onion; saute for 3 minutes. Add reserved cooking liquid, evaporated milk, monterey jack cheese, cream cheese and enchilada sauce. Stir well and add shredded chicken. Cook 2 minutes, remove from heat.
5) Place 4 tortillas at the bottom of a 2 quart casserole coated with cooking spray. Spoon two cups of the chicken mixture over the tortillas. Repeat layers twice, ending with the chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 for 30 minutes. Let stand 10 minutes before serving.
