Mexican Chicken Casserole

Ingredients

• 2 teaspoons olive oil
• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 (4.5-ounce) cans chopped green chiles, divided
• ¼ cup (2 ounces) tub-style light cream cheese
• 1 ¾ pounds skinned, boned chicken breasts
• 12 (6-inch) corn tortillas
• + 32 more ingredients
• • 1 (10-ounce) can enchilada sauce
  • 1 ¾ pounds skinned, boned chicken breasts
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • Cooking spray
  • 1 ounce tortilla chips, crushed (about 6 chips)
  • Cooking spray
  • 12 (6-inch) corn tortillas
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • ¼ cup (2 ounces) tub-style light cream cheese
  • 1 (10-ounce) can enchilada sauce
  • 1 ¾ pounds skinned, boned chicken breasts
  • ½ cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 1 cup chopped onion
  • 12 (6-inch) corn tortillas
  • 1 cup evaporated skim milk
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • ½ cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 1 ounce tortilla chips, crushed (about 6 chips)
  • ½ cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • Cooking spray
  • 1 cup evaporated skim milk
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • ¼ cup (2 ounces) tub-style light cream cheese
  • 1 (10-ounce) can enchilada sauce
  • 1 cup fat-free, less-sodium chicken broth
  • 2 (4.5-ounce) cans chopped green chiles, divided
  • 2 (4.5-ounce) cans chopped green chiles, divided
  • 1 cup fat-free, less-sodium chicken broth
  • 1 ounce tortilla chips, crushed (about 6 chips)
  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup evaporated skim milk

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...

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