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Cooking Light magazine's Mexican Chicken Casserole
January 06, 2003

I almost didn't try this recipe because of the lackluster reviews, but I'm really glad I did! I did make some changes - I used a 10oz can of Rotel tomatoes in step 1. Also, I only used 2 tortillas per layer instead of 4. With the extra liquid and fewer tortillas, it wasn't dry at all. Finally, I used prepackaged shredded cheddar/monterey jack cheese in both the sauce and topping. Delicious! My husband couldn't believe it was "light." It was even better the next day for lunch.