Lighter Green Chile Chicken Enchilada Casserole

Ingredients

• 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 monterey jack cheese, grated
• salt, to taste
• 1 (3 7/8 ounce) can sliced black olives (optional)

Directions

1. 1

   Boil chicken breasts in broth and water until tender (about 15 minutes).

2. 2

   Allow the breasts to cool, then shred them into small pieces and put them back into the hot broth and water.

3. 3

   Add the chopped onion, chiles, garlic and salt to pot; simmer all together for 10 minutes.

4. 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. 5

   One by one, soak six tortillas in liquid and use them to cover the bottom of a 9x13 baking pan.

6. 6

   Cover with chicken/chile mixture, olives and cheese; repeat once, starting with tortillas, ending with cheese.

7. 7

   Place pan in a warm (about 375 degrees) oven until cheese melts.