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chicken broth green chiles chicken fresh onion milk cheese weight Cream Cheese enchilada sauce Cheddar cheese tortilla chips
Viewed: 113 - Published at: 3 years agoIngredients
- 1 cup Fat-free, Less-sodium Chicken Broth
- 1 can Chopped Green Chiles (4 Oz)
- 28 ounces, weight Chicken Breast
- 1 cup Fresh Onion, Chopped
- 3/4 cups Evaporated Skim Milk
- 1 cup Monterey Jack Cheese, Shredded
- 2 ounces, weight Cream Cheese (regular Or Light)
- 1 can Enchilada Sauce (10 Oz)
- 10 pieces 6-inch Whole Wheat Tortillas
- 1/2 cups Sharp Cheddar Cheese, Shredded
- 1 ounce, weight Tortilla Chips, Crushed (about 6 Chips)
Method
- Combine broth and green chiles in a large skillet; bring to a boil.
- Add chicken breasts; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once.
- Remove chicken from pan, reserving cooking liquid.
- When chicken is cooked, shred meat with two forks and set aside.
- Preheat oven to 350 degrees.
- Prepare another large nonstick skillet with cooking spray and heat over medium heat.
- Add onion, saute 3 minutes 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.
- Place 3 tortillas (you might have to tear them to cover the bottom of the pan) in the bottom of a 9x13 dish coated with cooking spray.
- Spoon 2 cups chicken mixture over tortillas and spread to cover.
- Repeat layers twice, ending with chicken mixture.
- Sprinkle with cheddar cheese and chips.
- Bake at 350 degrees for 30 minutes or until bubbly.
- Let stand 10 minutes before serving.
- Makes 9-12 servings.
- Enjoy!
