Green Chile-Chicken Casserole
Source: Cooking Light, November 2003
Servings: 12, Serving size: about 3/4 cup

1 1/3 cups fat-free, less-sodium chicken broth
1 cup green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce each) cans condensed cream of chicken soup, undiluted
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups cooked chicken, shredded or cubed
2 cups (8 ounces) sharp cheddar cheese, finely shredded

Preheat oven to 350F.

Combine the 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 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 350F for 30 minutes or until bubbly.

NOTES: If you assemble the 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.