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