Mexican Chicken Casserole

July 11, 2013

297

A layered casserole of tortillas and chicken with a Mexican flare.

1 cup 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 milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded 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,...
See the full directions on my site

Nutritions

Calories
1045

Sodium
590mg
24% DV

Fat
26g
41% DV

Protein
30g
61% DV

Carbs
175g
59% DV

Fiber
20g
82% DV