Mexican Chicken Casserole

By: Melissa Baker

Recipe courtesy of MyRecipeMagic.com

Ingredients:

1 cup chicken broth 

2 (4.5-ounce) cans chopped green chiles, divided 

1 3/4 pounds skinned, boned chicken breasts 

2 teaspoons olive oil 

1 cup chopped onion

1 cup evaporated milk 

1 cup (4 ounces) shredded Monterey Jack cheese 

1/4 cup (2 ounces) cream cheese 

1 (10-ounce) can enchilada sauce 

12 (6-inch) corn tortillas 

  1/2 cup (2 ounces) shredded sharp cheddar cheese 

1 ounce tortilla chips

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. 
4. Shred meat with two forks, and set aside. 
5. Preheat oven to 350°.
6. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. 
7. Stir in shredded chicken; cook 2 minutes. Remove from heat. 
8. Place 4 tortillas in the bottom of a 2-quart casserole dish coated with cooking spray. 9. Spoon 2 cups chicken mixture over tortillas. 
9. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. 
10. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.