Mexican Chicken Casserole
1 cup fat-free, less-sodium chicken broth
2 (4.5 oz) cans chopped green chiles, divided ( I only had 4 oz. cans and they worked fine)
1 3/4 pounds skinned, boned chicken breasts
2 tsp. olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 oz.) shredded Monterey Jack cheese
1/4 cup (2 oz.) tub-style light cream cheese
1 (10 oz) can enchilada sauce
12 (6-inch) corn tortillas
1/2 cup (2 oz) shredded reduced fat- extra sharp cheddar cheese
1 oz. tortilla chips, crushed (the recipe says this is about 6 chips but on the brand I used, 1 oz= 12 chips so depends on the kind and size of chip)
Combine broth and 1 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 cooking liquid; cool chicken. Shred meat with 2 forks, and set aside.
Preheat oven to 350 degrees F.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 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 350 for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutritional Information: 1 cup= 9 Weight Watcher's Points Plus (35.6g protein, 31.3, carbohydrates, 11.4g fat, 3g fiber).
Adapted from Cooking Light