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“This extra-cheesy, enchilada-like main dish is sure to please the whole family!!”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine broth and 1 can 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.
  2. Preheat oven to 350°F
  3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can 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.
  4. Place 4 tortillas in the bottom of a two 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 350F for 30 minutes or until thoroughly heated . Let stand 10 minutes before serving.

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