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Delicious Low-Calorie Mexican Chicken Casserole Recipe

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Ingredients

Adjust Servings:
1 cup reduced-sodium fat-free chicken broth
2 (4 1/2 ounce) cans canned diced green chiles, divided
1 3/4 lbs boneless skinless chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded monterey jack cheese
1/4 cup tub-style light cream cheese
1 (10 ounce) can enchilada sauce
12 (6 inch) corn tortillas
1/4 cup shredded extra-sharp reduced-fat cheddar cheese
1 ounce tortilla chips, crushed
cooking spray

Nutritional information

338.1
Calories
97 g
Calories From Fat
10.8 g
Total Fat
4.5 g
Saturated Fat
76.8 mg
Cholesterol
599.8 mg
Sodium
27.5 g
Carbs
3.5 g
Dietary Fiber
5.3 g
Sugars
32.4 g
Protein
280g
Serving Size

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Delicious Low-Calorie Mexican Chicken Casserole Recipe

Features:
    Cuisine:

    Is it green enchilada or red

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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!, Is it green enchilada or red, Came across this gem while searching for dishes that could be prepped ahead of time, bagged in their individual components, assembled on sight and cooked in a dutch oven If you want to see what the phrase happy campers is supposed to look, and sound, like, try this one out


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Bake at 350 Degrees For 30 Minutes or Until Throughly Heated. Let Stand For at Least 10 Minutes Before Serving.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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