Wednesday, October 21, 2009

Mexican Lasagna

This recipe is from Cooking Light, and I found it from Mrs. Sac. I thought it was a little bland the first night we had it, but loved it as leftovers! I will make it again as one of those dishes I make on Sunday, bring to work on Monday and eat every day for lunch. (I do that a lot so I don't have to remember lunch every morning!)(hm..how do you photograph a casserole? again, just gotta trust me on this one! :)


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 used a couple of chipotle peppers in adobo sauce instead because I had some and Norris doesn't like the diced green chiles)
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 (I used brick and it was fine)
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)
1 can black beans, drained and rinsed

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, black beans, 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.