Mexican chicken casserole

My fiancé always says that I can make better Mexican dishes then a Mexican restaurant. I don't know if this is true or of he's just being nice haha. But after eating this he said its his new favorite and I must make it again.

Mexican chicken casserole
2 cans rotel
1 cup chicken broth
3 chicken breasts
1 cup chopped onions
1 cup evaporated skin milk
1 cup shredded Monterey Jack
2 oz cream cheese
10 oz enchilada sauce
Tortilla shells

350* 9x13 greased pan
Combine broth and 1 can rotel and bring to boil.
Add chicken and cook for 15 mins.
Shred chicken
Over medium high heat combine rotel, onions, evaporated milk, cooking liquids And chicken, Monterey Jack, cream cheese and enchilada sauce.
Cook for two minutes.
Break up 3 tortilla shells place in dish. Spoon half chicken mix on top. Shred 3 more shells and add remaining mix. Cover with cheese and bake for 30 mins

My mom needed some sour cream to make it not so spicy but she liked it. All in all its a good meal - amazing if you ask Marty.

Happy cooking
<3 Heather