Cooking Light Magazines Mexican Chicken Casserole Recipes
CHICKEN TAMALE CASSEROLE (COOKING LIGHT)
Got this from Cooking Light Magazine. It is great. Even the kids like it. Nutritional Information Calories:354 (36% from fat) Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein:18.9g Carbohydrate:36.3g Fiber:2.5g Cholesterol:58mg Iron:1.7mg Sodium:620mg Calcium:179mg
Provided by seesko
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9-inch baking dish sprayed with cooking spray.
- Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Nutrition Facts : Calories 336.9, Fat 11.9, SaturatedFat 5, Cholesterol 49, Sodium 946.5, Carbohydrate 38.7, Fiber 3.4, Sugar 13.5, Protein 19.8
MEXICAN CHICKEN CASSEROLE
If you're like me, money is feeling a little tight, so we need to find ways to stretch the budget. What better way to do it than making a Casserole! Not only is this a great and tasty way to save on money, but it's also a generally nutritious low fat, and low calorie recipe with the Kraft "Healthy Living" stamp of approval. The boneless chicken breast, green peppers, and PHILADELPHIA Neufchatel cheese blend together to make this mouth-watering South of the Border delight, a must have! Check out http://lovemyphilly.com/mexican-chicken-casserole/ for full details and pictures!
Provided by enJoysfood
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 375ºF. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minute Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 minute Add Neufchatel cheese; cook 2 minute or until melted. Stir in beans and tomatoes.
- SPOON 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover with foil.
- BAKE 20 minute or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 minute or until melted.
Nutrition Facts : Calories 329.4, Fat 6.9, SaturatedFat 2.4, Cholesterol 78.7, Sodium 766.7, Carbohydrate 31.9, Fiber 7.8, Sugar 3, Protein 35.1
MEXICAN CHICKEN CASSEROLE
A really nice flavor to this dish. I did not really know what I was going to make the other day so looked in the pantry. I saw that there was a packet of Fajita mix. This was right up my alley and everything fell into place after that. its great for a cool or cold night with loads of taste and its sure not going to blow out the budget either! I served it with hot vegetables but it would be great with rice
Provided by JoyfulCook
Categories Poultry
Time 2h
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Dust Chicken with the flour - I use a plastic bag to shake my chicken in - shake off excess flour and place to one side.
- Heat 1 tablespoon of the oil in a skillet or frying pan and sear the chicken pieces, this will take a couple of goes, and place in a casserole dish.
- Sauté the onions and garlic in the remainder of the oil gently until it looks at least half cooked.
- Add the celery, tomatoes, capsicum stirring for a few minutes then put the fajita mix (half is usually 2 ounces - as too much makes it too hot) in with pepper and salt adding the chicken stock. Simmer for just a minute or two and spoon over the chicken,
- Cook in a moderate oven for about 1 1/2 hours, or in the microwave on simmer for 45 minutes - thicken before serving with the corn flour mixed with a little water into a thin paste.
- Serve either with hot vegetables or on a bed of rice.
Nutrition Facts : Calories 608.8, Fat 41, SaturatedFat 10.9, Cholesterol 201, Sodium 371.5, Carbohydrate 12.8, Fiber 2.1, Sugar 5.8, Protein 45
MEXICAN CHICKEN CASSEROLE
I found this recipe in a cookbook, but changed it so much to my own liking that it no longer resembles the original. My husband and I moaned at the first taste of this. It is just as yummy reheated and you can add a few more chips to make it have that crispness again. Hope you enjoy!
Provided by new2cookin
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- mix everything together except the chips and 1/4 cup of cheese. butter a deep casserole dish. Pour some of the mixture in the bottom of the pan. break chips into small pieces and sprinkle on top the mixture - repeat with about 3 layers. use the remaining cheese to sprinkle on top. bake uncovered at 350 for 30 minutes or less. Check oven occasionally.
- you can add green chiles and jalapenos depending on how spicy you'd like it.
Nutrition Facts : Calories 621.7, Fat 25.2, SaturatedFat 8.6, Cholesterol 72.1, Sodium 1887, Carbohydrate 64.8, Fiber 8.7, Sugar 4.5, Protein 38.1
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
COOKING LIGHT MAGAZINE'S CHICKEN PARMESAN
Make and share this Cooking Light Magazine's Chicken Parmesan recipe from Food.com.
Provided by Amber W.
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
- Dip chicken in egg; dredge in crumbs.
- Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.
- Pour spaghetti sauce over chicken. Cover, reduce heat, and simmer 10-15 minutes. Sprinkle with cheeses. Cover and simmer 5 more minutes or until cheese melts.
Nutrition Facts : Calories 452.6, Fat 25.9, SaturatedFat 10.5, Cholesterol 167.9, Sodium 672, Carbohydrate 15, Fiber 1.9, Sugar 5.7, Protein 37.9
MEXICAN CHICKEN CASSEROLE
This recipe is very easy to make and is quite flavorful. My mother-in-law introduced me to it. Even the kids love it! Recipe calls for a package of shredded cheese, but you can use less - it's just for topping.
Provided by MandM99
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion and pepper in 1 Tbl. butter in a medium sauce pan. Add remaining ingredients (except chips and cheese) to the saucepan.
- Heat mixture through on medium heat.
- Remove mixture from stove and add crushed tortilla chips. Stir to mix well.
- Transfer mixture to a 2 quart casserole dish.
- Sprinkle cheddar cheese on top of casserole.
- Bake at 325 degrees until cheese melts.
- Serve with extra tortilla chips on the side.
Nutrition Facts : Calories 487.4, Fat 27.4, SaturatedFat 9, Cholesterol 64.6, Sodium 1029.9, Carbohydrate 38.5, Fiber 2.7, Sugar 1.9, Protein 23.2
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
MEXICAN CHICKEN CASSEROLE
Easy, tasty, great weeknight casserole, freezes nicely too! (Adapted from Company's Comming Low-Fat cooking)
Provided by Derf2440
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place rice in bottom of lightly greased 3 litre casserole dish, I sprayed the dish with veggie spray.
- Combine tomatoes, garlic, onion,jalapeno pepper, chili powder and water in medium bowl; stir well. Pour half the tomato mixture over the rice; arrange chicken pieces on top of tomato layer and top with remaining tomato mixture; top with cilantro.
- Bake, covered, in 325f degree oven for 1 1/2 hours until chicken and rice is cooked and all liquid is absorbed. Garnish with more cilantro if you wish.
Nutrition Facts : Calories 368.4, Fat 2.4, SaturatedFat 0.6, Cholesterol 88, Sodium 638.2, Carbohydrate 44.6, Fiber 1.2, Sugar 1.1, Protein 39.6
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE
This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!
Provided by SueChef
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
- Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
- Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
- Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.
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