1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. 2. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. 3. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. 4. Shred meat with two forks, and set aside. 5. Preheat oven to 350°. 6. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. 7. Stir in shredded chicken; cook 2 minutes. Remove from heat. 8. Place 4 tortillas in the bottom of a 2-quart casserole dish coated with cooking spray. 9. Spoon 2 cups chicken mixture over tortillas. 9. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. 10. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.