Lighter Green Chile Chicken Enchilada Casserole

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 2 chicken breasts
• 1 cup chicken broth
• 1 cup water
• 3/4 cup onion, finely chopped
• 2 (7 ounce) cans diced green chilies ("ortega")
• 1 garlic clove, minced
• 12 corn tortillas
• 1/2 lb reduced-fat cheddar cheese or 1/2 lb monterey jack cheese, grated
• salt, to taste
• 1 (3 7/8 ounce) can sliced black olives (optional)

Recipe

• 1 boil chicken breasts in broth and water until tender (about 15 minutes).
• 2 allow the breasts to cool, then shred them into small pieces and put them back into the hot broth and water.
• 3 add the chopped onion, chiles, garlic and salt to pot; simmer all together for 10 minutes.
• 4 if mixture is too thick, add some more broth (or water) so there is enough liquid to soak tortillas in, one at a time.
• 5 one by one, soak six tortillas in liquid and use them to cover the bottom of a 9x13 baking pan.
• 6 cover with chicken/chile mixture, olives and cheese; repeat once, starting with tortillas, ending with cheese.
• 7 place pan in a warm (about 375 degrees) oven until cheese melts.