Do you guys watch the TV show Chopped? I’m a huge fan. I love seeing what is in the mystery baskets and how the chefs combine ingredients that don’t seem to go together at all into something that looks absolutely delicious. When M and I returned home from seeing our soon-to-be house, my pantry was pretty bare. I really didn’t want to go the grocery store since we would only be eating one meal at home (so many social commitments last week!). I decided to poke around and see what I could come up with. I had plenty of chicken breasts in the freezer, thanks to a huge stock up sale at the grocery store a few weeks ago. I had two cans of chopped green chiles, onions, the ingredients to make enchilada sauce, some corn tortillas and frozen chicken broth. Really, the only thing I didn’t have was some cheese. Luckily, I could have M stop at the store on his way home with a bag of Mexican blend cheese. Make no mistake, the resulting Chicken Enchilada Casserole was certainly prison food-esque, but tastewise, this dish was right on. We both ate the leftovers for lunch over the next few days. If you are an enchilada fan, I highly recommend this deconstructed version.
The chicken cooks in broth and chiles resulting in juicy chicken with a hint of spice. The chicken is then shredded and combined with sauteed onions, chiles, enchilada sauce and cheese. The filling is layered in between corn tortillas, topped with cheese and then baked until cooked through. Topped with sour cream and salsa and this Mexican casserole will be a new family favorite.
- 2 cups chicken broth, low sodium
- 2 (4.5-ounce) cans green chiles, chopped
- 1 3/4 pounds boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 1 onion, chopped
- 1/2 cup milk
- 1.5 cup shredded Mexican blend cheese, divided
- 2 ounces light cream cheese
- 10 ounces enchilada sauce
- 12 corn tortillas
- Cooking spray
- In a large skillet, combine broth and one can of chiles. Bring to a boil. Add chicken, reduce heat and simmer 15 minutes or until chicken is done. Remove chicken from cooking liquid and shred. Reserve liquid.
- Heat oil in a very large non-stick skillet over medium heat. Add remaining can of chiles and onion. Saute until onion is soft, about 3 minutes. Add in reserved cooking liquid, milk, 1 cup of shredded cheese, cream cheese, enchilada sauce. Stir well. Stir in chicken and cook for two minutes. Remove from heat.
- Spray a two-quart casserole dish with cooking spray. Place 3-4 tortillas in the bottom. Top with 2 cups of chicken mixture. Repeat, ending with chicken mixture. Sprinkle with remaining cheese. Bake at 350 for 30 minutes until heated through. Allow to sit for 10 minutes before serving.