4 lb. boneless chicken, poached
2 cans Campbell's Healthy Request cream of mushroom soup
1 onion, chopped
7 oz. can green chilies, diced
12 oz. can evaporated skim milk
8 oz. non fat cheddar cheese, grated
7 oz. bag Guiltless Gourmet baked corn tortilla chips

Preheat oven to 350 degrees. Shred poached chicken and set aside. In large saucepan heat all ingredients for enchilada sauce. Spray a 13 x 9 inch pan with vegetable spray. Line the bottom with 1/3 bag tortilla chips. Layer with 1/3 of shredded chicken and enchilada sauce. Repeat layering twice. Sprinkle with cheese. Bake for 45 minutes or until cheese is bubbly.