ourfarmerhouse.com
Do you love Mexican Chicken? This Skinny Chicken Enchilada Bake is a low carb Mexican recipe that is one of my favorite baked chicken recipes. Easy to make and simply delicious, this is a must try recipe.
brooke farmer
Combine broth and can of chiles in a large skillet and bring to a boil. Add chicken, reduce heat and simmer 15 minutes or until chicken is done. Turning chicken once during the 15 minutes.
In the same skillet used to cook the chicken (with the 1 cup leftover cooking liquid), heat one can of chilies and onion over medium-high heat. Sauté for 3 minutes or until soft. Add milk and cream cheese. Stir until cream cheese is melted. Add reduced-fat, shredded Mexican cheese blend and stir until cheese is melted.
In 9×13 baking dish, lightly coated with nonstick cooking spay, place 2 tortillas, side by side (slightly overlapping). Top with half of your chicken mixture.
Repeat with other two tortillas and the other half of your chicken mixture. Top the last layer with cheddar cheese and crumbled chips. Cover with foil and bake for 15 minutes. Remove foil and bae for an additional 15 minutes or until thoroughly heated. Let stand for 5 minutes before serving.