| Ingredients: 1 Cup(s) chicken broth 2 Can(s) chopped green chiles 6 chicken breast 2 Teaspoon(s) olive oil 1 Cup(s) chopped white onion 1 Cup(s) evaporated milk 1 Cup(s) shredded monterey jack cheese 1/4 Cup(s) tub-style cream cheese 1 Can(s) enchilada sauce 1 Package(s) corn tortilla 2 Cup(s) cheddar cheese |
Directions:
Preheat oven to 350F. Combine chicken broth and 1 of the cans of chiles in large skillet; bring to a boil. Add chicken, reduce heat, and simmer 15 minutes or until chicken is fully cooked, turning once. Remove chicken, reserving cooking liquid; shred chicken once cool. Heat olive oil in skillet on medium heat. Add onion and second can of chiles; saute 3 minutes. Add reserved cooking liquid, evaporated milk, Monterey Jack cheese, cream cheese, and enchilada sauce. Coat 9x13 casserole dish with cooking spray, and place 4 tortillas on bottom of dish. Spoon 2 cups of chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with chedar cheese. Bake at 350F for 30 minutes. Let stand for 10 minutes before serving. |