Green Chile Chicken Casserole - cooking recipe

Ingredients
    1 1/3 cups fat-free low-sodium chicken broth
    1 cup canned diced green chiles, drained
    1 cup chopped onion
    1 cup fat free sour cream
    3/4 teaspoon salt
    1/2 teaspoon cumin
    1/2 teaspoon black pepper
    2 (10 1/2 ounce) cans condensed 98% fat-free cream of chicken soup, undiluted
    1 clove garlic, minced
    cooking spray
    24 6-inch corn tortillas
    4 cups shredded cooked chicken breasts (about 1 pound)
    2 cups shredded cheddar cheese
Preparation
    Preheat oven to 350 degrees.
    Combine the first 9 ingredients in a large saucepan, stirring with a whisk.
    Bring to a boil, stirring constantly.
    Remove from heat.
    Spread 1 cup soup mixture in a 13 x 9 inch backing dish coated with cooking spray.
    Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese.
    Repeat layers, ending with the cheese.
    Spread remaining soup mixture over cheese.
    Bake at 350 degrees for 30 minutes or until bubbly.

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