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Mexican Chicken Casserole

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

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)

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