Green Chile Chicken Casserole

This has become one of our favorite quick casseroles. And what a great way to reuse leftover chicken and tortillas. This also freezes well.

Ingredients
1 1/3 c fat-free, less-sodium chicken broth
1 c canned chopped green chiles, drained
1 c onion, chopped
1 c fat-free sour cream
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp black pepper, ground
2 cans condensed cream of chicken soup, undiluted
1 clove garlic, minced
24 (6-in) corn tortillas
4 c (about 1 lb) chicken, cooked & shredded (store-bought rotisserie, as well as canned, chicken works great when you're in a hurry)
2 c (8 oz) finely shredded cheddar cheese

Directions

1. Preheat oven to 350.


2. In large saucepan over medium-high heat, saute garlic and onions until tender.


3. Add broth, chiles, sour cream, salt, cumin, pepper, and soup, stirring with whisk. Bring to boil, stirring constantly. Remove from heat.


4. Spray 9x13 pan with cooking spray.


5. Spread about 1 c soup mixture in bottom of pan.


6. Arrange approx 6 tortillas over soup. Top with 1 c chicken and 1/2 c cheese.


7. Repeat layers, ending with cheese.


8. Bake for 30 min or until bubbly.

Nutritional Info Yield: 12 servings (about 3/4 c), Cal 335, Fat 10.8g (sat 5.9g), Protein 23.9g, Carb 34.3g, Fiber 3.2g, Chol 66mg, Iron 1.5mg, Sodium 693mg, Calc 270mg