Mexican Chicken Casserole (from Shells)

The Sour cream enchilada recipe reminded me of this one that I have made on occasion. Its from the Cooking Light site

Yield: 8 servings (serving size: 1 cup)

Ingredients:

1  cup  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  evaporated skim milk

1  cup  (4 ounces) shredded Monterey Jack cheese

1/4  cup  (2 ounces) tub-style light cream cheese

1  (10-ounce) can enchilada sauce

12  (6-inch) corn tortillas

Cooking spray

1/2  cup  (2 ounces) shredded reduced-fat extra-sharp cheddar cheese

1  ounce  tortilla chips, crushed (about 6 chips)

Preparation:

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

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or 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 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips.

Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

There isn't a lot of choice here for Mexican items and there certainly is nothing authentic so I buy a jarred sauce that to me tastes ok, but then I don't know what good sauce would taste like.  Now, if you want Asian products, those I can find all over.