Green Chile-Chicken Casserole

Name: Green Chile-Chicken Casserole
Ingredients: 1 1/3 cups fat-free, less-sodium chicken broth; 1 cup canned chopped green chiles, drained; 1 cup chopped onion; 1 cup fat-free sour cream; 3/4 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's); 1 garlic clove, minced; Cooking spray; 24 (6-inch) corn tortillas; 4 cups shredded cooked chicken breast (about 1 pound); 2 cups (8 ounces) finely shredded sharp cheddar cheese

13 ingredients

3 steps

Ingredients

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Directions

1

Preheat oven to 350°.
2

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3

Spread 1 cup soup mixture in a 13 x 9-inch baking 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° for 30 minutes or until bubbly.