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

Combine broth and 1 can of chilies 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°F. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies 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°F for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Yields 8 servings.