Super Tasty Lite Mexican Chicken Casserole
"This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!..."
INGREDIENTS
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1 cup reduced-sodium fat-free chicken broth
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2 (4 1/2 ounce) cans canned diced green chiles, divided
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1 3/4 lbs boneless skinless chicken breasts
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2 teaspoons olive oil
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1 cup chopped onion
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1 cup evaporated skim milk
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1 cup shredded monterey jack cheese
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1/4 cup tub-style light cream cheese
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1 (10 ounce) can enchilada sauce
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12 (6 inch) corn tortillas
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1/4 cup shredded extra-sharp reduced-fat cheddar cheese
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1 ounce tortilla chips, crushed
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cooking spray
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