The Gist Fam: Foodie Friday

It's been a BUSY week! My parents moved here last weekend, so I've been spending a good bit of time at their house helping them get settled. But don't think being busy and not at home was going to deter me from posting another Foodie Friday recipe! I am much more committed than that {sarcasm}.

But really, I've had this post ready to go since last week, and I am excited to post it today. I think I've mentioned before that the husband and I tend to get stuck in a rut when it comes to thinking of new menus each week. We typically rotate through the same 10-12 meals every couple of weeks. One Saturday, I was perusing the internet for new recipe ideas before we went to the store, and I came across this gem. It sounded delicious and relatively easy to make, which are my two main criteria when it comes to cooking. Now this recipe is easy, but it does take a while to make, and it has quite a few ingredients, but trust me, it's worth the time!

The funny thing is that after the first time I made it, the husband said it is actually just like a recipe his grandmother used to make, so he LOVES it! I tend to only make it on weekends since it does take about an hour and half to make.

Mexican Chicken Casserole

(from myrecipes.com)

Ingredients:

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
6 taco-size flour (or corn) tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
Tortilla chips, crushed (about 8-10 chips)

{Like I said...lots of ingredients...don't let it scare you away!}

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.

While chicken is cooking, shred 1/2 cup of Monterrey Jack cheese and 1/4 cup of Extra Sharp Cheddar Cheese. {Or if you are lucky, you may be able to find these already shredded.}