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1 c. fat-free less-sodium chicken broth 2 4.5 oz. cans chopped green chiles, divided 1 3/4 lbs. skinned, boned chicken breasts 2 tsp. olive oil 1 c. chopped onion 1 c. fat-free evaporated skim milk 1 c. shredded Monterey Jack cheese 1/4 c. tub-style light cream cheese 10 oz. can enchilada sauce 12 (6 inch) tortillas Cooking spray 1/4 c. shredded reduced-fat sharp cheddar cheese 1 oz. crushed tortilla chips Combine broth and l can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid reserving liquid, cool chicken. Shred meat with two forks and set aside. Heat oil in large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add reserved liquid, milk, Monterey Jack cheese, 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 of chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving. Calories 369. Fat 11.4 grams (sat. 5 grams). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |