This one was yummy!

Mexican Chicken Casserole

Yield: 8 servings (serving size: 1 cup)

Nutritional Information

Amount per serving

• 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

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) $

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.
4. 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.