1 cup of chicken broth two (4.5-ounce) cans chopped green chilies, divided 1 3/4 pounds skinned, boned chicken breasts 2 teaspoons of olive oil 1 cup of chopped onion 1 cup of 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)
Combine the broth and 1 can of chilies in a large skillet; bring to a boil. Add the chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove the chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside. Preheat oven to 350ºF. Heat the oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies 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. 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 350ºF . for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. Yield: 8 servings (serving size: 1 cup).
