Green Chile-Chicken Casserole

By jackiemo

myrecipes

Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.

4.0 88 Worthy of a special occasion
Rate and Review | Read Reviews (79) Yield: 12 servings (serving size: about 3/4 cup).

Ingredients

• 1 1/3 cups fat-free, less-sodium chicken broth $
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• 1 cup canned chopped green chiles, drained $
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• 1 cup chopped onion $
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• 1 cup fat-free sour cream $
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• 3/4 teaspoon salt $
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• 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper $
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• 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 $
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• 24 (6-inch) corn tortillas 4 cups shredded cooked chicken breast (about 1 pound) $
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• 2 cups (8 ounces) finely shredded sharp cheddar cheese $

Preparation

Step 1

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 13×9-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