New Mexico Style Chili Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead. Ingredients:
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 |
Directions:
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.
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