Cooking Light Magazines Mexican Chicken Casserole Recipes
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- 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 degrees.
- Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 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 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- 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 degrees.
- Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 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 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- 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 degrees.
- Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 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 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- 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 degrees.
- Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 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 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE
This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!
Provided by SueChef
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
- Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
- Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
- Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.
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