Mexican Chicken Casserole

Name: Mexican Chicken Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 255 grams chopped green chiles, divided; 12 6-inchs (6-inch) corn tortillas; 283 grams enchilada sauce; 237 milliliters evaporated skim milk; 237 milliliters fat-free, less-sodium chicken broth; 57 grams 1/4 cup tub-style light cream cheese; 57 grams 1/2 cup shredded reduced-fat extra-sharp cheddar cheese; 113 grams cup shredded Monterey Jack cheese; 2 teaspoons olive oil; 237 milliliters chopped onion; 794 grams skinned, boned chicken breasts; 28 grams tortilla chips, crushed (about 6 chips)

Mexican Chicken Casserole might be just the main course you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 14g of protein, 9g of fat, and a total of 315 calories. If you have chiles, olive oil, onion, and a few other ingredients on hand, you can make it. To use up the evaporated skim milk you could follow this main course with the Baked Caramel Custard as a dessert. It is perfect for Autumn. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Combine broth and 1 can of chiles in a large skillet; bring to a boil.

Ingredients you will need

Chili Pepper

Broth

Equipment you will use

Frying Pan

Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once.

Ingredients you will need

Whole Chicken

Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Ingredients you will need

Meat

Preheat oven to 35

Equipment you will use

Oven

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add 1 can of chiles and onion; saut 3 minutes or until soft.

Ingredients you will need

Chili Pepper

Onion

Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes.

Ingredients you will need

Shredded Chicken

Enchilada Sauce

Monterey Jack Cheese

Cream Cheese

Milk

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.

Ingredients you will need

Cooking Spray

Tortilla

Whole Chicken

Sprinkle with cheddar cheese and chips.

Ingredients you will need

Cheddar Cheese

French Fries

Bake at 350 for 30 minutes or until thoroughly heated.

Equipment you will use

Oven

Let stand 10 minutes before serving.

Equipment

Frying Pan

Oven

Ingredients

Servings:

255grams

chopped green chiles, divided 126-inchs

(6-inch) corn tortillas 283grams

enchilada sauce 237milliliters

evaporated skim milk 237milliliters

fat-free, less-sodium chicken broth 57grams

1/4 cup tub-style light cream cheese 57grams

1/2 cup shredded reduced-fat extra-sharp cheddar cheese 113grams

cup shredded Monterey Jack cheese 2teaspoons

olive oil 237milliliters

chopped onion 794grams

skinned, boned chicken breasts 28grams

tortilla chips, crushed (about 6 chips)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.