Thursday, June 24, 2010

Green Chile-Chicken Casserole

I've been wanting to try this but since it serves 12 I didn't want to make it for the 3 eaters at my house and continue eating it for a week.  Tonight my niece and her friend came into town, so I decided now was my chance.  My mother and father-in-law came too!  I served it with Spicy Caesar Salad, black beans, and French bread.

1/3 cups fat free, less sodium chicken broth
1 cup canned chopped green chiles, drained
NOT 1 cup chopped onion
1 cup fat free sour cream
3/4 tsp. salt
1/2 tsp. ground cumin (I used much more)
1/2 tsp. ground pepper
2 cans condensed 98% fat free cream of chicken soup, undiluted
1 garlic clove, minced
Cooking spray
24 corn tortillas
4 cups shredded cooked chicken breast (about 1 lb.)
2 cups finely shredded sharp cheddar cheese

Preheat oven to 350 degrees.

Combine 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 13x9 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 misture over cheese.  Bake at 350 degrees for 30 minutes or until bubbly.

*Leftover turkey works too*
*If you assemble casserole the day before, cover with cooking spray coated foil.  When ready to serve, bake 1 hour then uncover and bake an additional 30 minutes or until the cheese is bubbly and browning.*

(Serves 12)
(Cooking Light, November 2003)

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