1 Cup(s) chicken broth
2 Can(s) chopped green chiles
6 chicken breast
2 Teaspoon(s) olive oil
1 Cup(s) chopped white onion
1 Cup(s) evaporated milk
1 Cup(s) shredded monterey jack cheese
1/4 Cup(s) tub-style cream cheese
1 Can(s) enchilada sauce
1 Package(s) corn tortilla
2 Cup(s) cheddar cheese
Preheat oven to 350F.
Combine chicken broth and 1 of the cans of chiles in large skillet; bring to a boil.
Add chicken, reduce heat, and simmer 15 minutes or until chicken is fully cooked, turning once.
Remove chicken, reserving cooking liquid; shred chicken once cool.
Heat olive oil in skillet on medium heat.
Add onion and second can of chiles; saute 3 minutes.
Add reserved cooking liquid, evaporated milk, Monterey Jack cheese, cream cheese, and enchilada sauce.
Coat 9x13 casserole dish with cooking spray, and place 4 tortillas on bottom of dish. Spoon 2 cups of chicken mixture over tortillas.
Repeat layers twice, ending with chicken mixture.
Sprinkle with chedar cheese.
Bake at 350F for 30 minutes.
Let stand for 10 minutes before serving.