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Southwest Chicken Casserole

Southwest Chicken Casserole Picture

Southwest Chicken Casserole

Calories 352 (16% from fat)
Fat 6.3 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 65 mg.
Sodium 611 mg.
Carb. 36 gram
Fiber 2.3 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 37 gram

1/2 Can (14.5 oz) No Salt Added - French Style Sliced Green Beans

Calories 35 (16% from fat)
Fat 0 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 18 mg.
Carb. 7 gram
Fiber 1.75 gram
Sugar 3.5 gram
Sugar Alcohol 0 gram
Protein 1.75 gram

Ingredients


1 cup fat-free reduced sodium chicken broth
(We used Swanson brand.)

2 (4.5 oz. cans) of chopped green chiles

2 lb. skinless, boneless chicken breast
(Average weight is 4 oz. raw per chicken breast.)

2 tsp. extra virgin olive oil

1 cup chopped onion

1 cup fat-free evaporated milk

1 (10 oz. can) of enchilada sauce

1 1/2 cups shredded fat-free cheddar cheese

1/4 cup (2 oz.) fat-free cream cheese

12 (6-inch) white corn tortillas

fat-free cooking spray

1.5 ounces (about 10) tortilla chips
(We used Garden of Eatin' Blue Chips.)


This is a two-step process, but it's worth the effort in taste. Plus it makes 8 servings so you can freeze and re-heat individual portions later.

1. Pour chicken broth and 1 CAN of chopped green chiles into a large frying pan on medium-high heat. Bring to a boil.

2. Once it begins boiling, reduce the heat, add chicken and simmer for 15 minutes (or until chicken is done). Turn chicken once during cooking.

3. Remove chicken from the pan and shred. Pour cooking liquid into a bowl and set aside.

4. Preheat over to 350 degrees.

5. Heat olive oil in a large nonstick skillet over medium-high heat. Add SECOND CAN of chopped green chiles and onion. Saute for approximately 3 minutes or until onions are soft.

6. Add cooking liquid you set aside, evaporated milk, enchilada sauce, 1/2 CUP shredded fat free cheddar cheese and cream cheese. Stir well. Add shredded chicken and cook for another 2 minutes. Remove from heat.

7. Use 4 white corn tortillas to line the bottom of a 2-quart casserole pan coated with fat-free cooking spray. Pour 2 cups chicken mixture over tortillas. Repeat two more times (ending with chicken mixture on top). Sprinkle top with remaining cup cheddar cheese and crushed tortilla chips.

8. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Yield: 8 Servings


Southwest Chicken Casserole 

This is a Freezer Friendly Recipe!

Freeze individual portions for easy re-heating later.

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