Ingredients
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2 (4 1/2 ounce) cans canned diced green chiles, divided
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1 3/4 lbs boneless skinless chicken breasts
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2 teaspoons olive oil
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1 cup chopped onion
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1 cup shredded monterey jack cheese
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1/4 cup tub-style light cream cheese
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1 (10 ounce) can enchilada sauce
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12 (6 inch) corn tortillas
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1/4 cup shredded extra-sharp reduced-fat cheddar cheese
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1 ounce tortilla chips, crushed
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cooking spray
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1 cup evaporated skim milk
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1 cup reduced-sodium fat-free chicken broth
Instructions
- Preheat oven to 350 degrees.
- Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
- Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
- Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
- Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.