Categories: chicken, mexican

Ingredients

• 1 cup fat-free, less-sodium chicken broth
• 1/8 tsp of cayenne pepper
• 1/8 tsp of salt
• 1/2 tsp of cumin
• 1 teaspoon of chili powder
• 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 Pepper Jack cheese
• 1/4 cup (2 ounces) tub-style fat free cream cheese
• 1 (10-ounce) can enchilada sauce
• 10(6-inch) corn tortillas
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese

Directions

1. Combine broth, cayenne, cumin, chili powder, salt 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.

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

3. Preheat oven to 350°.

4. 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, Pepper Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

5. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray.

6. Spoon 2 cups chicken mixture over tortillas.

7. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese.

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

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