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Mexican Chicken Casserole

August 11, 2012 by mandyrecipebox

Mexican Chicken Casserole is a hearty and comforting dish. It’s an easy recipe that your whole family will love.

I love casseroles. They are also known as a hot dish. Just stuff put together and baked in the oven. Total comfort food. Not that many of you are feeling like using your oven right now. But when you are ready, this is a great dish.
I usually never look forward to winter. Until this summer. Oh. I’m ready. Not just for fall, which around here lasts about a week and then it’s right into winter, but bring on the snowy blizzards and hot chocolate. I can’t wait.
 
 Printable Version
Ingredients
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)
Directions
  • 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 dish 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.

Recipe Adapted from Cooking Light.

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Filed Under: casserole, chicken, mexican

Comments

  1. Jocelyn says

    August 12, 2012 at 6:56 pm

    I heart casseroles too!!! They are total comfort food and I am looking forward to cooler weather so I can bake more!!! We love anything mexican so I know this will be a winner in our house!!!

  2. Cindy says

    August 13, 2012 at 3:32 am

    I'm all for a good casserole, this looks yummy. Thanks for sharing!

  3. Hayley @ The Domestic Rebel says

    August 13, 2012 at 3:03 pm

    Yum, this looks awesome! I love changing up Mexican food from the usual (tacos, enchiladas) and this looks like it'd win over everyone here!

  4. Rebekah says

    August 14, 2012 at 3:57 pm

    sounds like my kind of dinner…yum!

  5. Terri @ that's some good cookin' says

    August 19, 2012 at 3:23 am

    This looks so great! I love these kinds of casseroles with all sorts of Mexican-style goodness.

  6. thejoyofcaking says

    August 21, 2012 at 2:24 am

    I'm always looking for new casseroles to make. This looks like a great new flavor to add to my recipe box. Thanks!

  7. Aimee @ ShugarySweets says

    August 23, 2012 at 10:33 am

    I love casseroles too! Especially ones covered in cheese!

  8. Cheerios and Lattes says

    August 24, 2012 at 3:58 am

    Thanks for sharing this on Saturday Show and Tell. I hope you’ll be back again this week with some more great ideas!<br />-Mackenzie<br />http://www.cheeriosandlattes.com

  9. Holly says

    April 5, 2013 at 10:13 pm

    I&#39;m so happy you posted this on Facebook today. I&#39;m making this bad boy, ASAP!

  10. Mary Linder says

    May 27, 2013 at 6:30 pm

    Made this over the weekend – absolutely delicious! Thanks much for the recipe!

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