Tuesday, February 2, 2016

Mexican Chicken Casserole

By: Melissa Baker

Recipe courtesy of MyRecipeMagic.com

1 cup chicken broth 
2 (4.5-ounce) cans chopped green chiles, divided 
1 3/4 pounds skinned, boned chicken breasts 
2 teaspoons olive oil 
1 cup chopped onion
1 cup evaporated milk 
1 cup (4 ounces) shredded Monterey Jack cheese 
1/4 cup (2 ounces) cream cheese 
1 (10-ounce) can enchilada sauce 
12 (6-inch) corn tortillas 
  1/2 cup (2 ounces) shredded sharp cheddar cheese 
1 ounce tortilla chips


1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. 
2. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once.
3. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. 
4. Shred meat with two forks, and set aside. 
5. Preheat oven to 350°.
6. Heat oil in 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, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. 
7. Stir in shredded chicken; cook 2 minutes. Remove from heat. 
8. Place 4 tortillas in the bottom of a 2-quart casserole dish coated with cooking spray. 9. Spoon 2 cups chicken mixture over tortillas. 
9. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. 
10. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.


  1. Melissa, this looks amazing!! I don't enjoy cooking, so I"m always looking for easy recipes... and my kids LOVE Mexican! I'm going to try it out this week and maybe use an already cooked Rotisserie chicken to make it easier! I can't wait to try it!

  2. It does look extremely delicious! I hope you and your family enjoy it!! I am planning on trying this one as well.


Thank you for stopping by, we love hearing from you. Please feel free to contact us with any prayer requests or questions by commenting below or emailing us at the About Us page.