Mexican Chicken Casserole – Serves 8
1 cup chicken broth
2 4.5 oz. cans chopped green chilies
1 ¾ lb. boneless skinless chicken breasts
2 t. OLIVE MILL Jalepeno oil
1 cup onion, chopped
1 cup evaporated skim milk
1 cup Monterey Jack Cheese, shredded
¼ cup cream cheese, tub style
10 oz. can enchilada sauce
12 corn tortillas
OLIVE MILL Olive oil to spray
½ cup sharp cheddar cheese, shredded
1 oz. tortilla chips, crushed
Combine broth and 1 can chilies in a large skillet, bring to a boil. Add chicken, reduce heat and simmer about 15 minutes, until done. Remove chicken from liquid, reserving liquid and cool chicken. Spread meat and set aside. Preheat oven to 350. Heat oil in skillet and add 1 can chilies and onion, sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey jack cheese, cream cheese and enchilada sauce; stir well. Stir in chicken, cook 2 minutes and remove from heat. Place 4 tortillas in the bottom of a 2 quart casserole coated with oil. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake for 30 minutes. Let stand 10 minutes before serving.
