Mexican Chicken Casserole

Total Time: 1 hr 23 mins Preparation Time: 20 mins Cook Time: 1 hr 3 mins

Ingredients

• Servings: 8
• 1 cup reduced-sodium fat-free chicken broth
• 2 (4 1/2 ounce) cans chopped green chilies, divided
• 1 3/4 lbs boneless skinless chicken breasts
• 2 teaspoons olive oil
• 1 cup onion, chopped
• 1 cup evaporated skim milk
• 1 cup monterey jack cheese, shredded
• 1/4 cup tub-style light cream cheese
• 1 (10 ounce) can enchilada sauce
• 12 6-inch corn tortillas
• cooking spray
• 1/2 cup reduced-fat sharp cheddar cheese, shredded
• 1 ounce tortilla chips, crushed (about 6 chips)

Recipe

• 1 combine broth and 1 can of chiles in a large skillet; bring to a boil.
• 2 add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once.
• 3 remove chicken from cooking liquid, reserving cooking liquid; cool chicken.
• 4 shred meat with two forks, and set aside.
• 5 preheat oven to 350 degrees.
• 6 heat oil in a large nonstick skillet over medium-high heat.
• 7 add 1 can of chiles and onion; saute 3 minutes or until soft.
• 8 add reserved cooking liquid, milk, monterey jack, cream cheese, and enchilada sauce; stir well.
• 9 stir in shredded chicken; cook 2 minutes.
• 10 remove from heat.
• 11 place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray.
• 12 spoon 2 cups chicken mixture over tortillas.
• 13 repeat layers twice, ending with chicken mixture.
• 14 sprinkle with cheddar cheese and chips.
• 15 bake at 350 degrees for 30 minutes or until thoroughly heated.
• 16 let stand 10 minutes before serving.