Green Chili Chicken Enchilada Casserole

A friend of mine gave this recipe to me years ago. I have recently updated it to be lower in fat. You can easily fix it the regular way by just using non-low fat ingredients.

• Ready In: 50 mins
• Serves: 8-10
• Yields: 5 WW pts/piece

Ingredients

• 1  cup green chili pepper, canned
• 1  cup onion
• 2  cups  Veggie Shreds cheese (Monterey Jack & Cheddar)
• 2 (16 ounce) cans  white chicken meat (98% fat free)
• 36  low-fat baked corn tortilla chips
• 2  cups salsa verde
• 1 (10 1/2ounce) can  condensed  98% fat-free cream of chicken soup
• 1 (10 1/2ounce) can  condensed  98% fat-free cream of mushroom soup
• 1  cup fat-free evaporated milk

Directions

1. Combine the salsa, cream of chicken soup, cream of mushroom soup, evaporated milk, & green chilies in saucepan. Heat and stir until thoroughly blended and warm.
2. Spray the bottom of a 9 x 13 inch baking pan with vegetable spray. Line the bottom of the pan with 18 tortilla chips. Place a layer of the chicken on the tortillas. Add a layer of sauce mixture, onions and a layer of cheese. Repeat layers, ending with cheese.