Thursday, January 14, 2010

Mexican Chicken Casserole

So, part of my blog hiatus--other than being sick all last week--was due to a weekend trip the husband and I took to New Orleans for his cousin's wedding. We had a fantastic time eating and drinking...mostly drinking. ;) I had one of the best foods I have ever eaten in my life...Chargrilled Oysters at Acme Oyster House. Lordy mama, were they ever tasty. Grilled oysters on the half shell with a seasoned butter and romano cheese. Wow. I could have eaten just those the entire time we were there.

Anyway, now it's back to the daily grind since the vacation is over and my cold is gone. I'm still trying to stick to the Pantry Challenge, and so far so good. I had a different casserole planned for Tuesday night, but after putting all the ingredients into the Points calculator on the WW website, I realized it was going to be too many. So I checked out the Cooking Light website for some other chicken casserole ideas. I was excited to find this one as it also gave me a chance to make my own corn tortillas with the tortilla press I got for Christmas!

Mexican Chicken Casserole

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)

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.

Preheat oven to 350°.

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.

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 at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Nutritional Information
Calories:369 (28% from fat)
Fat:11.4g (sat 5g,mono 3.8g,poly 1.4g)


I think all I changed was using less chicken. Then in turn I added in less of the liquids because I didn't want it to be too saucy. The finished product was FANTASTIC! I could have used more of the sauce. It wasn't dry, but it could have been more saucy. Especially when we've had the leftovers, it could have used a little more sauce. My tortillas came out pretty good for my first attempt at making my own. I don't normally like corn tortillas, but these were good.

This is definitely something I'd make again! The husband and I loved it. I had the boy taste the sauce and he thought it was too spicy, so he got to have a quesadilla instead. It wasn't nearly as spicy once it was all melded together in the casserole, so I think he would have been fine eating it.

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