Another Twist on Chicken Enchiladas......

(Yay, I found a picture to add!!)

Okay, so I failed to get a pic of this, but since I am so far behind on posting I decided to go ahead and get it on here--I did not have cream cheese that night and so I used sour cream, I only used one can of chili's, though it about broke my heart, but I knew that the first can would be hard enough for my rugrats to swallow, whcih is was.  I also used canned milk, not skim, and green enchilada sauce since it didn't specifiy, though I wonder if next time I should try red.  I am also a believer in bottling chicken, so I used a quart of my home-bottled chicken and broth which is awesome and easy.  It was yummy, could have used a little more kick, next time I will try to spice it up just a bit more.

Mexican C hicken Casserole

BECKY LUIGART-STAYNER

Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes.

Yield: 8 servings (serving size: 1 cup) .

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

·                                 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.