Mexican Chicken Casserole
Scrambled Eggs with Mexican Casserole Sauce
I’ve updated this recipe to include the sauce instructions. A few people really like the sauce and wondered if they could make it without the chicken. The recipe is at the bottom of this post. Thanks for the suggestions, guys!
Now that it’s breakfast time i took the sauce I reserved from last night’s dinner and made scrambled eggs. The sauce is so awesome on this chicken that I made extra and saved half of it for this morning. It’s muy delicioso!
Mexican Casserole
MEXICAN CHICKEN CASSEROLE
Mexican Casserole
1 cup fat free chicken broth
2 (4 oz) cans chopped mild green chiles, divided
2 large boneless, skinless chicken breasts, cut into large pieces
1 small onion, chopped
1 cup fat free milk
2 T fat free sharp cheddar cheese, shredded
1/4 cup fat free cream cheese
1 1/2 cups enchilada sauce
Cooking spray
1/4 cup cilantro
1 T green onion, finely chopped
2 T fat free sour cream
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken and simmer until chicken is done, about 10-12 minutes. Remove chicken from cooking liquid and pour liquid in a cup to reserve. Shred meat with two forks, and set aside. Spray skillet with cooking spray and add 1 can of chiles and onion and sauté 5 minutes. Add reserved cooking liquid, milk, cream cheese, and enchilada sauce and stir well, cooking for 5 minutes. Add half the sauce to the shredded chicken and reheat, reserving the extra sauce for later. Spoon the chicken mixture in the bottom of a 2-quart casserole coated with cooking spray and sprinkle the top with the cheddar cheese and bake 30 minutes at 350 or until bubbly. Let stand 10 minutes before serving. Garnish with green onion, cilantro and sour cream. Tomorrow morning I’m going to make a Spanish omelette with the extra sauce!
A few people just wanted the sauce recipe so they could pour it over whatever they wished…
ENCHILADA SAUCE
1 10 oz can red or green enchilada sauce
1 4 oz can diced green chilis
1/4 cup fat free cream cheese
1 cup onion, chopped
olive oil spray
In a skillet, brown the onion in a bit of olive oil spray for 5 minutes. add the rest of the ingredients and simmer for 10 minutes to thicken and reduce. Voila!
This too is being added to our menu. I made your chick-broc bake last night and both my husband and I loved it. He has no need for Dukan food (he’s a cyclist and doesn’t need to lose anything), but he enjoyed it just the same.
What are Milk Chiles? I have to try this and I have green enchilada sauce do you think that would work? I have been so hungry for mexican food but everything I like takes cheese and corn tortillas. Thanks for sharing!
Oops. That was supposed to say mild! Will fix right away. Yes green enchilada sauce would be awesome!
I love one dish recipes. So comforting. Glad you enjoyed.
What kind of enchilada sauce do you use? Canned or the mix?
canned. I actually used trader joes if you can find it.
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just made this – delicious
glad you liked it!
When you refer to 1 1/2 cups of enchilada sauce in the top recipe, are you referring to 1 1/2 cups of the sauce recipe from below, or 1 1/2 cups of canned red enchilada sauce? Thanks.
(BTW, my fiance made this for me last night, and it was super delicious, even if I think we did have the recipe sort of mixed up.)
i was referring to the sauce in the post. i loved it so much i used it on other things! the recipe makes a bit more than what you need in the casserole. OR you can just make the sauce below in the post on it’s own.