- Servings: 2 - 4
Ingredients:
| 1 cup | Chicken Broth |
| 2 | (4.5-ounce) Cans Chopped Green Chiles |
| 4 | Skinned, boned chicken breasts |
| 2 tsp | Olive Oil |
| 1 cup | Chopped Onion |
| 1 cup | Evaporated Skim Milk |
| 1 cup | Shredded Monterey Jack Cheese |
| ¼ cup | Light Cream Cheese |
| 1 | (10-ounce) Can Enchilada Sauce |
| 12 | (6") Corn Tortillas |
| ½ cup | Cheddar Cheese, shredded |
| 1 oz | Tortilla Chips, crushed |
Directions:
Combine broth and 1 can of chilies in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer for 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid; cool. Shred meat and set aside.
Preheat oven to 350 degrees Fahrenheit. Heat oil in a large non-stick skillet over medium-high heat. Add 1 can of chilies and the onion; saute for 3 minutes or until soft.
Add reserved cooking liquid, milk, monterey jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken and cook for 2 minutes.
Remove from heat. Place 4 tortillas in the bottom of a 2-quart casserole dish 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 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
