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Mexican Chicken Casserole
Ingredients
  • 1 cup fat-free, less-sodium chicken broth
  • 2 (4.5-ounce) cans chopped green chiles, divided
  • 1 ¾ 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
  • ¼ cup (2 ounces) tub-style light cream cheese
  • 1 (10-ounce) can enchilada sauce
  • 12 (6-inch) corn tortillas
  • Cooking spray
  • ½ cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 1 ounce tortilla chips, crushed (about 6 chips)
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