Green Chile-Chicken Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. 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 |
Directions:
1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. 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.
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