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)