Thursday, September 3, 2009

Is This Really Light Mexican?

It sure didn't taste light...this was a creamy & cheesy casserole that tasted sinful, but really wasn't. I find casseroles are difficult to get a great photograph of, so excuse the less than flattering picture. But it was a delicious, easy weeknight meal that also tasted great the next day.


Mexican Chicken Casserole
Adapted from Cooking Light

1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided I omitted the chiles and used 3 jalapenos, minced and divided - I have TONS from my garden!
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) I used Lime flavored tortilla chips
I rubbed a little salt, pepper, cumin & chili powder on the chicken and covered in the fridge for 20 minutes before cooking it, and added 2 cloves of smashed garlic to the cooking liquid
I added one can of drained & rinsed black beans when adding the enchilada sauce

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.

Yield: 8 servings (serving size: 1 cup)CALORIES 369 (28% from fat); FAT 11.4g (sat 5g,mono 3.8g,poly 1.4g); IRON 2.4mg; CHOLESTEROL 79mg; CALCIUM 360mg; CARBOHYDRATE 31.3g; SODIUM 479mg; PROTEIN 35.6g; FIBER 3g

6 comments:

Joelen said...

Light or not, I'd definitely dig into this! Looks great!

Cara said...

Sounds great-- I'm excited to try it!

Jade said...

This looks so good! I love Cooking Light and can not wait to try this.

Shauna said...

I love finding rich sounding recipes that you don't have to feel guilty about.

madebymel said...

Looks like some serious comfort food, but lighter! I love Cooking Light recipes!

Cara said...

Trying this recipe this week. You think I could make it ahead of time, or would it be bad for all the stuff to soak into the tortillas overnight?