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!
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8 comments:
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?
you could definitely do the chicken in the crock pot. that would make it extra easy. good idea, mary!
Mmm this sounds delicious! I love cooking light recipes, especially mexican food ones!
you're one of those bloggers who always makes cooking light look so yummy, meghan! thanks for the inspiration!
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!
yahoo!! i'm so excited cohen liked it! you're so sweet, linds. thanks for the compliment. hope you're feeling good!
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
Trying it tonight...wish me luck! Tomorrow night we're trying the jumbo shell recipe. Looks yummy!
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