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cream cheese-chicken enchilada casserole

Veteran Member
dawndo4@graffiti.net
7390 posts
Joined: Dec 9, 2005

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Posted to Thread #17 at 9:15 pm on Dec 21, 2005

Makes 8 servings

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 tub-style light cream cheese
1 (10 ounce) can enchilada sauce
12 (6 inch) corn tortillas
cooking spray
1/4 cup (2 ounces) shredded extra-sharp
cheddar cheese
1 ounce tortilla chips, crushed (about 6
chips)

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.
Preheat oven to 350 degrees.

Heat oil in a large nonstick skillet over
medium-high heat. Add 1 can of chiles and
onion; saute 3 minutes or until soft. Add
reserved cooking liquid, milk, Monterey
Jack, cream cheese, and enchilada sauce;
stir well. Stir in shredded chicken; cook 2
minutes. Remove from heat.

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 degrees for 30 minutes or
until thoroughly heated. Let stand 10
minutes before serving.



How did the fool *get* his money?!


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