Mexican Chicken Casserole

• save
• add note

Katie

ingredients

• 1 cup fat-free less-sodium chicken broth
• 2 (4.5 oz) cans chopped green chilies, divided
• 1 3/4 pounds skinned, boned chicken breasts
• 2 tsp. olive oil
• 1 cup chopped onion
• 1 cup evaporated skim milk
• 1 cup shredded Monterey Jack cheese
• 1/4 cup tub-style light cream cheese
• 1 (10 oz.) can enchilada sauce
• 12 (6 inch) corn tortillas
• cooking spray
• 1/2 cup shredded reduced-fat extra-sharp cheddar cheese
• 1 oz. tortilla chips, crushed (about 6 chips)

Source: Cooking Light

More top-rated recipes: