Layered Mexican Chicken Casserole

• 1 cup Fat-free, Less-sodium Chicken Broth
• 1 can Chopped Green Chiles (4 Oz)
• 28 ounces, weight Chicken Breast
• 1 cup Fresh Onion, Chopped
• 3/4 cups Evaporated Skim Milk
• 1 cup Monterey Jack Cheese, Shredded
• 2 ounces, weight Cream Cheese (regular Or Light)
• 1 can Enchilada Sauce (10 Oz)
• 10 pieces 6-inch Whole Wheat Tortillas
• 1/2 cups Sharp Cheddar Cheese, Shredded
• 1 ounce, weight Tortilla Chips, Crushed (about 6 Chips)

1. Combine broth and green chiles in a large skillet; bring to a boil.
2. Add chicken breasts; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once.
3. Remove chicken from pan, reserving cooking liquid.
4. When chicken is cooked, shred meat with two forks and set aside.
5. Preheat oven to 350 degrees.
6. Prepare another large nonstick skillet with cooking spray and heat over medium heat.
7. Add onion, saute 3 minutes 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 3 tortillas (you might have to tear them to cover the bottom of the pan) in the bottom of a 9x13 dish coated with cooking spray.
12. Spoon 2 cups chicken mixture over tortillas and spread to cover.
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 bubbly.
16. Let stand 10 minutes before serving.
17. Makes 9-12 servings.
18. Enjoy!

chicken broth, green chiles, chicken, fresh onion, milk, cheese, weight cream cheese, enchilada sauce, cheddar cheese, tortilla chips

Taken from tastykitchen.com/recipes/main-courses/layered-mexican-chicken-casserole/ (may not work)