Green Chile-Chicken Casserole (Shelby Township, MI)

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

Preparation

Preheat oven to 350°.

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 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.