Mexican Chicken Casserole
["1 c. fat-free, less-sodium chicken broth", "2 cans (4.5 oz. each) chopped green chilies, divided", "1-3/4 lb. skinned, boned chicken breasts", "2 tsp. olive oil", "1 c. chopped onion", "1 c. evaporated skim milk", "1 c. (4 oz.) shredded Monterey Jack cheese", "1/4 c. (2 oz.) tub-style light cream cheese", "1 can (10 oz.) enchilada sauce", "12 (6 inch) corn tortillas", "Cooking spray", "1/2 c. (2 oz.) shredded reduced-fat extra sharp cheddar cheese", "1 oz. tortilla chips, crushed (about 6 chips)"]
["Combine broth and 1 can of chilies 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."]
["chicken broth", "green chilies", "chicken breasts", "olive oil", "onion", "milk", "shredded Monterey Jack cheese", "cream cheese", "enchilada sauce", "corn tortillas", "Cooking spray", "cheddar cheese", "tortilla chips"]