10/16/12 - Mexican Chicken Casserole

Well, I was in a bit of a better mood today, PLUS, but work was a major pain in the butt all day, MINUS. It was just one of those days where it seems like everything you touch gets all out of whack or goes wrong in some way. Everything is an issue or has something that needs to be fixed. These kind of days seems to happen way too often suddenly!

Right before I left work, I checked my facebook, and thank goodness I did. A couple friends posted about a huge backup on the highway I usually take home – a ton of cop cars had a portion of the highway blocked off for something, so there was a major gawker slowdown going on. I ended up taking a different way home and was able to get home at my usual time – YAY technology! Turns out, a somebody robbed a bar down the street, and was trying to hide under a (super high) bridge. I did have to pass the area on my way home, and there really were a TON of cops and troopers. Must have been a pretty big deal.

Once home, it was just the usual. Dinner, some play time, baths and bed. Far less exciting than the rest of the day.

Tonight’s dinner was Mexican Chicken Casserole.

Ingredients:

• 1 cup fat-free, less-sodium Chicken Broth
• 2 4.5oz cans of Diced Green Chiles
• 1¾ Pounds Boneless, Skinless Chicken Breasts
• 1 tsp Olive Oil
• 1 cup Evaporated Skim Milk
• 1 cup Shredded Monterey Jack Cheese
• ¼ cup tub-style Cream Cheese
• 1 10oz  can of Enchilada Sauce
• 12 6” Corn Tortillas
• ½ Cup Shredded Reduced-Fat Extra-Sharp Cheddar Cheese
• 1 oz Tortilla Chips, crushed

Sides:

• We had some leftover refried beans from this past weekend

Directions:

1.      Preheat the oven to 350.

2.      Combine the broth and 1 can of chiles in a large skillet, and bring to a boil.

3.      Add chicken, reduce the heat and simmer for 15 minutes, or until chicken is done, turning the chicken once.

4.      Remove chicken from the liquid (reserving the liquid), cool chicken and shred the  meat with two forks. Note, our chicken still wasn’t quite done, so I threw it back in the pan with a little more broth, covered it and steamed it for another 5-10 minutes.

5.      Heat oil in a large skillet over medium-high heat. Add 1 can of chiles, and sauté for 3 minutes, or until soft. Add the reserved cooking liquid, milk, Monterey Jack cheese, cream cheese and enchilada sauce; stir well. Stir in the shredded chicken and cook for 2 minutes. Remove from heat.

6.      Place 4 tortillas in the bottom on a 2-quart casserole, coated with cooking spray. Spoon 2 cups of the chicken mixture over the tortillas. Repeat layers two more times, ending with the chicken mixture. Sprinkle with the cheddar cheese and finally the crushed chips.

7.      Bake for 30 minutes, or until thoroughly heated. Let stand for 10 minutes.

This casserole was actually really good. The girls loved it!