I made this wonderful casserole from Cooking Light yesterday after months of sitting on the recipe and it was amazing!

At about 370 calories per 1 cup serving and 11 grams of fat, it’s a pretty satisfying dish. However, with it being so yummy, it’s hard to stay in the 1 cup portion, hehe.

Still, it’s a good one, and worth sharing! The recipe is as follows:

1 cup fat-free, less-sodium chicken broth
1 (4.5-ounce) can chopped green chiles, divided
3 skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese
1/4 cup light cream cheese
1 1/4 cups enchilada sauce (I make my own but you can use store bought)
12 6″ corn tortillas
1/2 cup shredded reduced-fat extra-sharp cheddar cheese
6 tortilla chips, crushed

Preheat oven to 350°

Combine broth and 1/2 can of chiles in a large skillet. Bring to a boil. Add chicken, reduce heat, and then simmer for 15 minutes or until chicken is done. Remove chicken from cooking liquid, reserving cooking liquid, and let cool. Once it’s cool enough to handle, shred with two forks, and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add the remaining chiles and the onion, and saute until soft. Add the reserved cooking liquid, the milk, the monterey jack cheese, cream cheese, and the enchilada sauce. Combine well. Stir in the shredded chicken, cook for 2 minutes, and then remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole that’s been coated with cooking spray. Spoon 2 cups of the chicken mixture over the tortillas, spreading evenly with the back of a spoon, and then repeat layers 2 more times, ending with the chicken mixture. Sprinkle the top with cheddar cheese and the crushed chips. Bake for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Note: Changes can obviously be made. Like using full fat evaporated milk and full fat cheeses. Also, I enjoyed the crunchiness of the tortilla chips on the top, but it seemed like it wasn’t enough. Joe suggested we fry the tortillas first before layering, to add some extra crunch to it, and I might try it, but the soggy yellow corn tortillas gave it the yummy enchilada taste so we’ll see.