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
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).
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