- 1 cup chicken broth
- 2-4.5 oz. cans chopped green chiles, divided
- 1 3/4 lbs. skinless chicken breasts
- 2 tsp. olive oil
- 1 cup chopped onion
- 1 cup evaporated skim milk
- 1 cup BelGioioso Peperoncino™, shredded
- 1/4 cup light cream cheese
- 1-10 oz. can enchilada sauce
- 12-6" corn tortillas
- Cooking spray
- 1/2 cup BelGioioso Asiago, shredded
- 1 oz. tortilla chips, crushed (about 6 chips)
This is a recipe that will spice up any Fiesta party! Made with fresh BelGioioso Peperoncino cheese, pictured above, it has just the right amount of kick. It’s easy too…you can make it ahead of time to serve at your Fiesta!
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; cool chicken. Shred meat with two forks and set aside.
Preheat oven to 350F. 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, evaporated milk, BelGioioso Peperoncino™, 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 BelGioioso Asiago cheese and chips. Bake at 350F for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.