Here is another good one from Cooking Light – an OLDIE I found originally on a faded 3×5 index card in my mom’s recipe box.   Not really a fan of the tortillas in the casserole as they don’t just cut through with a fork like noodles would. (I’m assuming they are trying to make this lasagna-esque?) Regardless, this was good, just not “pretty”.

Ingredients:

• 1 can (2 cups) fat-free, less-sodium chicken 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 skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) light cream cheese
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas OR 4 Lo-Carb Multi-grain Tortillas (healthier option)
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese $
• 1 ounce tortilla chips, crushed (about 6 chips)

Directions:

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, SAVING cooking liquid; cool chicken. Shred meat with two forks, and set aside.

In the same skillet used to cook the chicken – with the leftover cooking liquid – heat oil over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft.

Add milk and cream cheese – stir until cream cheese is melted.

Add Monterey Jack (or whatever shredded cheese you are using), stir until cheese is melted.

Add enchilada sauce and mix well.

Add chicken (cue the, oh crap I should have used a bigger skillet *sigh*) Mix CAREFULLY. oy.

Layer two tortillas in a lightly greased baking dish

Top with half of your chicken mixture

Repeat – two tortillas then the other half of your chicken mixture. Top the last layer with cheddar cheese and chips.

Bake at 350° for 30 minutes or until thoroughly heated. Let stand 5 minutes before serving.