I PROMISE I STARTED OUT TAKING PICTURES!
I got the chicken broth and green chilies boiling, and the onions diced.
Then Breanna woke up and all heck broke loose.
I'm not even kidding.
She's a HIGH MAINTENANCE kid.
I started the day already wore out, and that her tantrum just added to my exhaustion. *sigh*
One of these days I'll be back to 'normal'...whatever that is!
Anyways, I didn't get the step-by-step pictures taken.
My house sure smells good though.
- 1 cup chicken broth
- 2 cans green chilies
- 1 3/4 lbs chicken
- 2 tsp olive oil
- 1 c chopped onion
- 1 c evaporated low-fat or fat-free milk
- 1 c shredded Monterey Jack cheese
- 1/4 c cream cheese
- 1 can enchilada sauce
- 12 (6 inch) corn tortillas
- cooking spray
- 1/2 c shredded cheddar cheese
- 2 handfuls tortilla chips, crushed
Combine broth and 1 can green chilies in a skillet. Bring to a boil.
Add chicken; reduce heat and simmer for 15 minutes, or until chicken is cooked.
Remove chicken from cooking liquid; let cool and shred.
Preheat oven to 350.
Heat oil in a large skillet over med-high heat.
Add remaining can of chilies and onion; saute.
Add cooking liquid, evaporated milk, Monterey Jack cheese, cream cheese, and enchilada sauce. Stir well!
Stir in chicken and let cook for 2 minutes.
Spray casserole dish.
Place 4 tortillas in 2 quart casserole.
Spoon 2 cups chicken mixture in.
Repeat layers twice.
Sprinkle with cheddar cheese and chips.
Bake 350 for 30 minutes.
Let stand for 10 minutes before serving.