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
  • 12 (6-inch) corn tortillas
  • Cooking spray
  • 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 1 ounce tortilla chips, crushed (about 6 chips)

Preparation:

  1. 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. Shred meat with two forks, and set aside.
  2. Preheat oven to 350°.
  3. 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, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
  4. 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 cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.