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)

1) Combine broth and 1 can of chiles in a large skillet; bring to a boil.
2) Add chicken; reduce heat.
3) Simmer 15 for minutes or until chicken is done, turning chicken once. 4) Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. 5) Shred meat with two forks, and set aside.
6) Preheat oven to 350°.
7) Heat oil in a large nonstick skillet over medium-high heat.
8) Add 1 can of chiles and onion; sauté 3 minutes or until soft.
9) Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well.
10)Stir in shredded chicken; cook 2 minutes.
11)Remove from heat.
12)Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray.
13)Spoon 2 cups chicken mixture over tortillas.
14)Repeat layers twice, ending with chicken mixture.
15)Sprinkle with cheddar cheese and chips.
16)Bake at 350° for 30 minutes or until thoroughly heated.
17)Let stand 10 minutes before serving.