1/2 cup (2 oz) shredded reduced fat extra sharp cheddar cheese
1 oz tortilla chips, crushed (about 6 chips)
Instructions
Combine broth and 1 can of chiles in a large skillet and bring to a boil. Add chicken, reduce
heat, and simmer 15 min or until chicken is done, turning once. Remove chicken from
cooking liquid, reserving cooking liquid, cook chicken. Shred meat with two forks and set
aside
Preheat oven to 350.
Heat oil in a large nonstick skillet over medium high heat. Add 1 can of chiles and onion
saute 3 min or until soft. Add reserved cooking liquid, milk, monterey jack, cream cheese,
and enchilada sauce; stir well. Stir in shredded chicken, cook 2 min. Remove from heat.
Place 4 tortillas in the bottom of a 2 quart casserole coated with cooking spray. Spoon 2 cups
chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle
with cheddar cheese and chips. Bake for 30 min or until thoroughly heated. Let stand 10 min
before serving.
Originally Submitted
2/14/2010
0 Out of 5 from
0 reviews
You can add this Mexican Chicken Casserole recipe to your own private DesktopCookbook.
