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Wednesday, July 8, 2009

i'm eating this right now... mmmm....

i see lots of food bloggers that adapt recipes from cooking light, so i thought i'd try one. dang, it's good. definitely a success. hope you like it!

mexican chicken casserole
adapted from cooking light

2-3 cups fat-free, less-sodium chicken broth (depends on how big your chicken breasts are)
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts (about 2)
1 cup chopped onion
3-4 large roma tomatoes, chopped (i had them in my fridge and they needed to get used)
2 large dollops fat free sour cream
1/2 cup shredded Monterey Jack cheese (i used cheddar jack)
4 ounces light cream cheese
1 (10-ounce) can green enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup 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. remove chicken from cooking liquid, reserving cooking liquid; cool chicken. shred meat with two forks, and set aside.

2. preheat oven to 350°.

3. heat 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, tomatoes, sour cream, Monterey Jack, cream cheese, and enchilada sauce; stir well and cook until cheeses are melted. stir in shredded chicken; cook 2 minutes. remove from heat.

4. place 4 tortillas (i sliced mine in half to help them cover the pan better) in the bottom of a 13x9 inch casserole dish 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.

i had mine with my favorite red taco sauce. completely delicious!

8 comments:

Mary said...

Wow. This looks so yummy. I'll have to try it one of these days. It looks like the chicken can be cooked in the crockpot. Do you think that's okay?

BrittWilk said...

you could definitely do the chicken in the crock pot. that would make it extra easy. good idea, mary!

Meghan said...

Mmm this sounds delicious! I love cooking light recipes, especially mexican food ones!

BrittWilk said...

you're one of those bloggers who always makes cooking light look so yummy, meghan! thanks for the inspiration!

Lindsay said...

We ate this tonight... mmmm...

Of course I had everything but the enchilada sauce, but it still turned out yummy. Even Cohen, the 4-year-old-super-picky-eater liked it.

Another good one! I think I just need to print out a whole bunch your recipes and put them in a book!

BrittWilk said...

yahoo!! i'm so excited cohen liked it! you're so sweet, linds. thanks for the compliment. hope you're feeling good!

Mary said...

okay. I made it. And.......I haven't been eating anything else since! I made a few modifications because I didn't have all the ingredients on hand, but it was basically the same and sooooo delicious!1

allie said...

Trying it tonight...wish me luck! Tomorrow night we're trying the jumbo shell recipe. Looks yummy!

healthy cooking on a budget

disclaimer: i don't claim to be an expert on cooking, weight loss or even healthy eating, but i do love to cook, find healthy, taste bud-friendly tricks and most of all, i love to eat!

qualifications: what qualifies me to blog on cooking healthy on a small budget? well, as my husband is still a student, my budget is not what you'd call large. and as for the healthy part, when i was 10 i was diagnosed with pancreatitus - a disease that doesn't effect me much anymore unless i eat food that is too greasy or has too much fat (in which case, well, let's just say i get really sick). this had steered my experience and limited cooking expertise in a health-conscious direction.

please feel free to comment, criticise, rate recipes, try ideas and make requests for future posts!