Super Tasty Lite Mexican Chicken Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup reduced-sodium fat-free chicken broth
• 2 (4 1/2 ounce) cans canned diced green chiles, divided
• 1 3/4 lbs boneless skinless chicken breasts
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup evaporated skim milk
• 1 cup shredded monterey jack cheese
• 1/4 cup tub-style light cream cheese
• 1 (10 ounce) can enchilada sauce
• 12 (6 inch) corn tortillas
• 1/4 cup shredded extra-sharp reduced-fat cheddar cheese
• 1 ounce tortilla chips, crushed
• cooking spray

Recipe

• 1 preheat oven to 350 degrees.
• 2 bring broth and 1 can of chiles to a boil in a large skillet. add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. remove chicken to a plate and reserving cooking liquid for later. allow chicken to cool and shred meat.
• 3 saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. add reserved liquid, enchilada sauce, milk, cream cheese, monterey jack and stir well. stir in shredded chicken, cook for 2 minutes. remove from heat.
• 4 coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. spread 2 cups of chicken mixture over tortillas. repeat layers twice ending up with the chicken mixture on top. top with crushed tortillas and cheddar cheese.
• 5 bake at 350 degrees for 30 minutes or until throughly heated. let stand for at least 10 minutes before serving.