Mexican Chicken Casserole by Rattaya Nagorski

Mexican Chicken Casserole1.jpg

I skipped a few ingredients in this recipe, and it came out just ok. The smell was also just fine, for lack of better terms,  and the dish tasted decent. The tastes simply became tiring after a while, however, but that might just be because I didn't serve it with anything else.

Maybe a small salad would have gone well with this casserole, otherwise, it was just one note. You can already tell my attitude of it just by reading it. Sorry!

I think the type of corn tortillas would what will elevate this entire dish. I wouldn't buy regular yellow corn tortillas if you desired a more wholesome dish, even though the cheese and cream cheese already made it quite wholesome. Maybe homemade white tortillas would have made it yummier.

I apologize that the picture is not at all appetizing and just looks overall unhealthy. But the dish is comfort good; and also, I'm not sure how to make any casserole dish look so appetizing. The recipe is from Cooking Light, 1998, and yielding 8 servings. I made small notes of what I had changed in the preparation.


  • 1 cup fat-free, less-sodium chicken broth
  • 2 (4.5-ounce) cans chopped green chiles, divided [I used one can because I skipped the first step]
  • 1 3/4 pounds skinned, boned chicken breasts [I bought rotisserie chicken and shredded the meat]
  • 2 teaspoons olive oil 
  • 1 cup chopped onion 
  • 1 cup evaporated skim milk
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/4 cup (2 ounces) tub-style light cream cheese
  • 1 (10-ounce) can enchilada sauce [I used green chile enchilada sauce]
  • 12 (6-inch) corn tortillas [I bought 1 pkg of thick white corn tortillas and 1 pkg of green chile corn tortillas]
  • Cooking spray
  • 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese 
  • 1 ounce tortilla chips, crushed (about 6 chips) [I skipped these chips overall. No need to buy it just for garnish. I would recommend it only if you had some on hand already.]


  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. [I skipped this step entirely and bought rotisserie chicken.] 
  2. Preheat oven to 350°.
  3. 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 [just use chicken broth], milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
  4. Place 4 tortillas in the bottom of a 2-quart casserole 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.