Chicken Chile Casserole Recipe

• 6 boned, skinned chicken breasts
• 7 ounce. can whole chiles (Ortega)
• 1 can cream of chicken soup
• 1 sm. can evaporated lowfat milk
• 1/2 c. chicken broth
• 8 corn tortillas
• 2 c. Cheddar cheese, grated

1. Cook chicken breasts in water, just covered, with a little salt for 15 min.
2. Cold.
3. Mix soup, lowfat milk, and broth together using whisk, till smooth and saucy.
4. Tear tortillas into pcs.
5. Spray casserole dish with Pam.
6. Layer tortillas, chiles, chicken and sauce.
7. Top with cheese.
8. Bake at 350 degrees for 45 min.
9. This dish can be made ahead of time.
10. Chill, but remove 1 hour before baking.

chicken breasts, whole chiles, cream of chicken soup, milk, chicken broth, corn tortillas, cheddar cheese

Taken from cookeatshare.com/recipes/chicken-chile-casserole-44494 (may not work)