Kuiphof Family Recipes

• 1 1/2 C. fat-free, low-sodium chicken broth
• 2 (4 oz.) cans chopped green chiles, divided
• 2 lbs. boneless, skinless chicken breasts
• 3 teaspoons olive oil
• 1 C. chopped onion
• 1 1/4 C. evaporated skim milk
• 1 (8 oz.) pkg. shredded Monterey Jack cheese
• 1/4 C. (2 oz.) cream cheese
• 1 (10 oz.) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1 C. shredded sharp cheddar cheese

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 as needed. 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 9 x 13" pan coated with cooking spray. Spoon 2-3 cups chicken mixture over tortillas. Repeat layers two more times, ending with chicken mixture. Sprinkle with sharp cheddar cheese. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.