| Cuisine: Mexican | Type: Casserole | Serves: 4 |
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Source:
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Cooking Light, December 1998 page 118 |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 cup chicken broth 2 (4.5 ounce) cans chopped green chiles 1-3/4 lbs. skinned, boned chicken breasts 2 tsp. olive oil 1 cup chopped onion 1 cup evaporated skim milk 1 cup (4 oz.) shredded Monterrey Jack cheese 1/4 cup (2 oz.) tub-style light cream cheese 1 (10 oz.) can enchilada sauce 12 (6 inch) corn tortillas Cooking spray 1/2 cup (2 oz.) shredded extra-sharp Cheddar cheese 1 oz. (about 6 chips) tortilla chips, crushed |
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Instructions:
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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°F. 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, Monterrey 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 of chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350¬∞ for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. |
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Related recipes:
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None |
2001-03-10