Sunday Supper...Mexican Casserole...

We're working on a couple of porch projects right now...so always looking for inspiration...saw this on Houzz.com today...isn't this lovely?

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We've had almost Fall like weather in Little Rock this weekend...so nice... Summer is winding down and we are tiring of grilled meats, fish and vegetables...sometimes we just love a good old casserole...and I am always game for anything Mexican...

This chicken recipe from Cooking Light is full of flavor and not too hard on the waistline either...

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Mexican Chicken Casserole...

1 cup fat-free , less-sodium 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 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

12 (6-inch) corn tortillas

Cooking spray

1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese

1 ounce tortilla chips, crushed (about 6 chips)

Preparation

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°.

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

Gonna eat outside...

Image via Pinterest

Image via Pinterest

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