Mexican Chicken Bake

Oh wow...I made this dish for dinner tonight, and BOY was it a HIT!!!! Fairly easy and healthy, and super yummy!!!! My husband kept saying "Babe! This is so good!!!" Ahhh...music to my ears! This is definitely a keeper for us, try it and tell me what you think : )


Mexican Chicken Bake
submitted by Camille
(adapted from My Recipes)

1 cup fat-free, less sodium chicken broth
2 (4oz) cans chopped green chilies, divided
1 1/2-2 lbs chicken
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4oz) Monterey Jack cheese, shredded
1/4 cup (2 oz) cream cheese
1 (10oz) can green enchilada sauce
8 corn tortilla's, torn into about 1-2 inch pieces
1 oz tortilla chips, crushed (about 8 chips) (I made my own chips by tearing up flour tortilla's, laying them on a cookie sheet, spraying them with Olive Oil non-stick cooking spray, and sprinkling them with salt, and baking them in the oven at 350 for about 8-10 minutes)
1/2 cup shredded sharp cheddar cheese

1. 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.
2. Preheat oven to 350°.
3. Spray a pan with non-stick cooking spray. 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. Stir in shredded chicken; cook 2 minutes. Remove from heat.
4. Place half of the torn tortillas in the bottom of a 9x12 casserole dish coated with cooking spray. Spoon half of chicken mixture over tortillas. Repeat layers once more, 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.