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1
Preheat oven to 350 degrees F.
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2
Add the first six ingredients as well as reserved juice from the diced tomatoes/Ro-Tel into a saucepan, cover and bring to a boil.
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3
Reduce heat to low and simmer for approximately 15 minutes or until chicken reaches an internal temp of 165 degrees F. Remove chicken from the broth, set it in a large bowl, let it cool, then shred it.
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4
Set the broth aside as well.
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5
Heat olive oil in a skillet over medium high heat and saute the onion, corn, Poblano pepper and green chiles until tender, about 10 minutes.
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6
Add some broth or water if the pan becomes too dry.
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7
Add sauteed vegetables into the shredded chicken mixture and mix well.
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8
Add the soup, cream cheese, sour cream and drained diced tomatoes/Ro-Tel to the remaining poached chicken liquid and whisk well over medium heat until thoroughly incorporated.
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9
Spray a glass 9x13 dish with cooking spray.
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10
Add enough crushed tortilla chips to cover bottom of dish, about half of them.
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11
Layer the chicken/veggie mixture on top of chips.
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12
Add enough shredded cheese to cover, about 1.5 cups.
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13
Pour half of the sauce on top of the cheese layer.
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14
Top with all of the corn tortilla pieces.
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15
Repeat chicken, cheese and sauce layers.
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16
Cover with foil and cook for 30 minutes or until heated through and bubbly.
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17
Remove foil and add the remaining cup of cheese and crushed tortillas.
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18
Cook for 5-10 more minutes or until cheese is melted.
