12 Week challenge- week 2 Recipe
Monday, October 11, 2010
Mexican Chicken Casserole
Yield: 8 servings (serving size: 1 cup)
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
1 cup chopped onion
½ Cup skim milk
1/4 cup (2 ounces) fat free cream cheese
1 (10-ounce) can enchilada sauce
8 (6-inch) corn tortillas
3/4 cup (6 ounces) shredded reduced-fat extra-sharp cheddar cheese or Colby cheddar mix
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°.
Spray nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milks, 1/2 Cheese, 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 Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. Crumble tortilla chips on top before Serving. Cut into 8 equal servings, I cut down the middle and the make the 8 servings from that.
CALORIES 276 FAT 5 (sat 1.7g,mono .6g,poly .9g); IRON 2.4mg; CHOLESTEROL 79mg; CALCIUM 360mg; CARBOHYDRATE 25g; SODIUM 479mg; PROTEIN 31.3; FIBER 3g
Hope you enjoy it, I make extra and make 2 different versions. I add some black beans and spinach to mine, and leave hubby and the kids the original way.