Mexician Chicken

Ingredients:

• 1 cup fat-free, less-sodium 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 eveporated skim milk
• 1 cup 4( ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) can echilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp chedder cheese
• 1 ounce tortilla chips, crushed (about 6 chips)

Preparation:
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 two forks and set aside.

Preheat oven to 350*.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; soute 3 minutes or until soft. Add reserved cooking liquid, liquid, milk, Monterey Jack, cream cheese and enchilada sauce; stir well. Stir in shredded chicken cook 2 minutes. Remove from heat.

Place 4 torillas in the bottom of a-2 quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over torillas. Repeat layer twice, ending with chicken mixture. Sprinkle with chedder cheese and chips. Bake at 350* for 3 minutes or until throughly heated. Let stand 10 minutes befor serving.

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