New Mexico Style Chili Chicken Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (14 ounce) can chicken broth
• 2 (4 ounce) cans chopped green chilies, drained
• 1 cup chopped onion
• 1 cup light sour cream
• 1/2 teaspoon salt
• 3/4 teaspoon cumin
• 1/2 teaspoon fresh ground black pepper
• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 1 garlic clove, minced
• 20 (6 inch) corn tortillas
• 4 cups shredded cooked chicken breasts (about 1 pound)
• 2 cups finely shredded low-fat cheddar cheese

Recipe

• 1 heat oven to 350°f.
• 2 coat a 9x13 dish with cooking spray.
• 3 in a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
• 4 bring to a boil, stirring constantly.
• 5 remove from heat.
• 6 spread 1 cup mixture in the dish.
• 7 arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
• 8 repeat layers, ending with cheese.
• 9 spread remaining soup mixture over cheese.
• 10 bake 30 minutes or until bubbly.
• 11 note: if you prepare dish a day ahead, cover with nonstick foil and refrigerate. when ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.