Our verdict: cheesy, lighter, and delicious! Looking through the ingredients, the dish is really a deconstructed enchilada layered lasagna-style into a baking dish, so if you have that soft spot in your heart for enchiladas, these should float your boat. Enjoy!
Mexican Chicken Enchilada Casserole
Adapted from Iowa Girl Eats (originally adapted from Cooking Light)
1 cup low-sodium chicken broth
2 (4.5oz) cans chopped green chiles, divided
1-1/4 lbs. boneless, skinless chicken breasts
2 tsp. olive oil
1 cup onion, chopped
1 cup skim evaporated milk
1 (10oz) can enchilada sauce
2oz. 1/3-less fat cream cheese
1 cup (4oz) Monterey Jack cheese, shredded
1/2 cup (2oz) 2% sharp cheddar cheese, shredded
9 (6 inch) corn tortillas
1-2 oz tortilla chips, crushed
Preheat the oven to 350 degrees. Spray an 8x8-inch baking dish with non-stick spray and set aside.
Heat the chicken broth and one can of the green chiles in a large skillet on medium-high heat. When boiling, add the chicken breasts and cook for 7-8 minutes per side, or until the chicken is cooked all the way through. Remove the chicken, shred, and set aside. Reserve the cooking liquid and set aside.
Re-heat the skillet over medium-high heat. Add onion and second can of green chiles. Saute until the onions are soft, then add the evaporated milk, enchilada sauce, cream cheese, Monterey jack cheese, and reserved cooking liquid. Stir until sauce is combined, then add in the shredded chicken. Stir well, and remove from heat.
Lay 3 corn tortillas on the bottom of the baking dish, tearing them when necessary to cover the entire bottom of the dish. Top with 2 cups of the chicken mixture. Repeat the layers 2 more times, ending with the chicken layer on top. Top with the crushed tortilla chips and shredded cheddar cheese.
Bake for 20-30 minutes or until cheese on the top is golden brown. Let sit for 10 minutes before serving.