Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once.
Remove chicken from cooking liquid, reserving cooking liquid; cool chicken.
Shred meat with two forks, and set aside.
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat.
Add 1 can of chiles and onion; sauté 3 minutes or until soft.
Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well.
Stir in shredded chicken; cook 2 minutes.
Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray.
Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture.
Sprinkle with cheddar cheese and chips.
Bake at 350° for 30 minutes or until thoroughly heated.
Let stand 10 minutes before serving.
Remove chicken from cooking liquid, reserving cooking liquid; cool chicken.
Shred meat with two forks, and set aside.
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat.
Add 1 can of chiles and onion; sauté 3 minutes or until soft.
Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well.
Stir in shredded chicken; cook 2 minutes.
Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray.
Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture.
Sprinkle with cheddar cheese and chips.
Bake at 350° for 30 minutes or until thoroughly heated.
Let stand 10 minutes before serving.
