Preheat the oven to 350°.
Start with a medium sized saucepan on medium high heat.
Add 1 tbsp canola oil and 16 oz of chopped green chile to the pan.
Mix and heat for about 2 minutes.
Next add 2 cups of chicken broth and bring up to a boil.
Once boiling, add in ¼ cup cornstarch swirly and continue cooking at a low boil for about 20 minutes.
The sauce will thicken.
While the sauce cooks, take and slice the chicken breasts in half using a chef's knife.
In an 8x10 baking dish, add ½ cup bread crumbs evenly to the bottom.
Layer the chicken breasts on top.
Now add about 1 ½ cups of green chile sauce and top with 1 cup of shredded cheddar cheese.
Bake in the oven for 30 minutes.
Allow the bake to rest for about 10 minutes before serving.
Enjoy!