How to Make Mexican Chicken Casserole | MyRecipes

How to Make Mexican Chicken Casserole | MyRecipes

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    How to Make Mexican Chicken Casserole | MyRecipes

    Get the recipe: http://www.myrecipes.com/recipe/mexican-chicken-casserole-10000000223124/

    Zesty, creamy and loaded with chicken, it’s no wonder why this Mexican chicken casserole is one of Cooking Light’s top-rated recipes! The whole thing comes together in about an hour—perfect for a last-minute Cinco de Mayo supper!

    1 cup fat-free, less-sodium 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 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)

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