Sometimes I just want a Mexican flavored comfort food during the winter months. Here is what I came up with after perusing a number of recipes. It was great but I am always looking for new twists and suggestions. If you try this recipe, I would love your added expertise.

Mexican Chicken Casserole

2 cans green chopped green chilies, used separately

1 1/4 c. low sodium chicken broth

2 lb. chicken breasts (skinless, boneless)

1 c. chopped onion

1 red pepper, chopped

1 zucchini, chopped or sliced

2 t. oil

1 t. chili powder

1/2 t. cumin

1 can enchilada sauce

4 oz. tub style lite cream cheese

8 oz. bag shredded lite cheddar cheese

1 can evaporated skim milk

1/2 c. chopped cilantro

12 corn tortillas

Combine 1 can green chilies, 1-1/4 chicken broth, 2 lb. chicken and simmer 15 min. or til meat is tender. Reserve the broth, cool chicken and then shred.

Saute 10 min or until tender: onion, red pepper, zucchini, oil, chili powder, cumin, 1 can green chilies.

Add reserved broth, enchilada sauce, cream cheese, 1/2 bag of shredded cheese, shredded meat, evaporated milk and heat through. Remove from head and add chopped cilantro.

Layer 4 corn tortillas in 9 x 13 pan, 1/3 chicken mixture, repeat 2x and end with 1/2 bag of shredded cheese.

Bake 1/2 hour 350. Serve with Cholula or other hot sauce for those who like more kick.

Total calories (not incl zucchini, red pepper, onion and cilantro) 3085. Serves 8+ at about 385 calories per serving.