Try this Skinny Mexican Casserole recipe, or contribute your own.

Still searching for what to cook ?

Name: Skinny Mexican Casserole
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 1 can (2 cups) Fat-free, less-sodium chicken broth; 2 (4.5 oz) cans Chopped green chiles divided; 1 3/4 pounds Skinned, boneless chicken breasts; 2 teaspoons Olive oil; 1 cup Onion chopped; 1 cup Skim milk; 1 cup (4 oz) Shredded Monterey Jack cheese; 1/4 cup (2 oz) Light cream cheese; 1 (10 oz) can Enchilada sauce; 12 6-inch Corn tortillas OR 4 Lo-Carb Multi-grain tortillas; Cooking spray; 1/2 cup (2 oz) Shredded reduced-fat extra-sharp cheddar cheese; 1 ounce Tortilla chips crushed (about 6 chips)

Find the most delicious recipes here

INGREDIENTS

1 can (2 cups) Fat-free, less-sodium chicken broth
2 (4.5 oz) cans Chopped green chiles ; divided
1 3/4 pounds Skinned, boneless chicken breasts
2 teaspoons Olive oil
1 cup Onion ; chopped
1 cup Skim milk
1 cup (4 oz) Shredded Monterey Jack cheese
1/4 cup (2 oz) Light cream cheese
1 (10 oz) can Enchilada sauce
12 6-inch Corn tortillas OR 4 Lo-Carb Multi-grain tortillas
Cooking spray
1/2 cup (2 oz) Shredded reduced-fat extra-sharp cheddar cheese
1 ounce Tortilla chips ; crushed (about 6 chips)

Servings

INSTRUCTIONS

1. 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.

2. Remove chicken from cooking liquid, SAVING cooking liquid; cool chicken. Shred meat with two forks, and set aside.

In the same skillet used to cook the chicken - with the leftover cooking liquid - heat oil over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft.

3. Add milk and cream cheese - stir until cream cheese is melted.

4. Add Monterey Jack (or whatever shredded cheese you are using), stir until cheese is melted.

5. Add enchilada sauce and mix well.

6. Add chicken

7. Mix CAREFULLY.

8. Layer two tortillas in a lightly greased baking dish.

9. Top with half of your chicken mixture

10. Repeat - two tortillas then the other half of your chicken mixture. Top the last layer with cheddar cheese and chips.

11. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Amount Per Serving:

Calories: 311; Total Fat: 11g; Total Carbs: 16g; Dietary Fiber: 6g; Protein: 38g; Sugar 2g WW Points Plus: 8

SOURCE: http://skinnymom.com/2012/10/26/skinny-mexican-casserole/

NOTES

Alert editor

Skinny Mexican Casserole

1 can (2 cups) Fat-free, less-sodium chicken broth 
2 (4.5 oz) cans Chopped green chiles divided
1 3/4 pounds Skinned, boneless chicken breasts 
2 teaspoons Olive oil 
1 cup  Onion chopped
1 cup  Skim milk 
1 cup (4 oz) Shredded Monterey Jack cheese  
1/4  cup (2 oz) Light cream cheese 
1 (10 oz) can  Enchilada sauce 
12 6-inch  Corn tortillas OR 4 Lo-Carb Multi-grain tortillas 
  Cooking spray  
1/2 cup (2 oz) Shredded reduced-fat extra-sharp cheddar cheese 
1 ounce Tortilla chips  crushed (about 6 chips)

1.  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.

2.  Remove chicken from cooking liquid, SAVING cooking liquid; cool chicken. Shred meat with two forks, and set aside.
In the same skillet used to cook the chicken - with the leftover cooking liquid - heat oil over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft.

3.  Add milk and cream cheese - stir until cream cheese is melted.

4.  Add Monterey Jack (or whatever shredded cheese you are using), stir until cheese is melted.

5.  Add enchilada sauce and mix well.

6.  Add chicken

7.  Mix CAREFULLY.

8.  Layer two tortillas in a lightly greased baking dish.

9.  Top with half of your chicken mixture

10.  Repeat - two tortillas then the other half of your chicken mixture. Top the last layer with cheddar cheese and chips.

11.  Bake at 350° for 30 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Amount Per Serving: 
Calories: 311; Total Fat: 11g; Total Carbs: 16g; Dietary Fiber: 6g; Protein: 38g; Sugar 2g WW Points Plus: 8

SOURCE:  http://skinnymom.com/2012/10/26/skinny-mexican-casserole/

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (139g)
Recipe Makes: 8 Servings

Calories: 36
Calories from Fat: 13 (36%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.3g
Cholesterol 0.6mg		0 %
Sodium 23.1mg		1 %
Potassium 62.9mg		2 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 4.1g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 36

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe