Mexican Chicken Casserole

Mexican Chicken Casserole
1 cup chicken broth
2 (4.5oz) cans chopped green chilies, divided
1 3/4 lb chicken breasts
2 tsp olive oil
1 cup chopped onion
1 cup evaporated skim milk
2oz reduced fat cream cheese
1 cup Monterey Jack cheese, shredded
1 (10oz) can enchilada sauce
12 tortillas (flour or corn)
1/2 cup extra sharp cheddar cheese




Directions
1.  Combine broth, 1 can of chilies, and chicken in crock pot and cook on low for 6 hrs.  Reserve cooking liquid.  Shred meat and set aside.
2.Preheat oven to 350*
3.  Heat oil in a large skillet.  Add the other can of chilies and onion and saute' until onions are soft.  Add reserved cooking liquid, milk, Monterrey jack, cream cheese and enchilada sauce; stir well.  Stir in shredded chicken heating through.
4.  Prepare a 2 quart casserole dish.  Line the bottom with tortillas.  Spoon 2 cups chicken mixture over tortillas.  Repeat layers twice, ending with chicken mixture.  Sprinkle with cheddar cheese.  Bake at 350* for 30 minutes or until heated through.  Let stand 10 minutes before serving.


This was really good like this.  Sometime I will prepare the chicken mixture and serve it as a chip dip or tortilla filling.  Good and versatile.