Green Chile-Chicken Casserole (Cooking Light)

By KDCooks

Cut recipe in half to 6 servings

Ingredients

• 3/4 cup fat-free, less-sodium chicken broth
• 1/2 cup canned chopped green chiles, drained
• 1/2 cup chopped onion
• 1/2 cup light sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1 (10 1/2-ounce) can condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1 garlic clove, minced
• Cooking spray
• 12 (6-inch) corn tortillas
• 2 cups shredded cooked chicken breast or ~ 1 rotisserie chicken
• 1 cup (4 ounces) finely shredded sharp cheddar cheese or mexican blend reduced fat cheese

Details

Servings 6
Adapted from find.myrecipes.com

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 x 9-inch baking dish coated with cooking spray. Arrange 3 tortillas over the soup mixture, and top with 1/2 cup chicken and 1/4 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.