Mexican Chicken Casserole

Ingredients

• 9 ounce chiles green divided chopped canned
• 12 6-inch corn tortillas ()
• 10 ounce enchilada sauce canned
• 1 cup evaporated skim milk 
• 1 cup less-sodium chicken broth fat-free
• 2 ounces cream cheese light tub-style
• 2 ounces cheddar cheese shredded extra-sharp reduced-fat
• 4 ounces monterrey jack cheese shredded
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 1.8 pounds skinned 
• 1 ounce tortilla chips crushed ( 6 chips)

Equipment

• frying pan
• oven

Directions

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. Shred meat with two forks, and set aside.
4. Preheat oven to 35
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add 1 can of chiles and onion; saut 3 minutes or until soft.
7. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes.
8. Remove from heat.
9. 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.
10. Sprinkle with cheddar cheese and chips.
11. Bake at 350 for 30 minutes or until thoroughly heated.
12. Let stand 10 minutes before serving.