Recipe: Chicken Enchilada Bake (using chicken breasts)

CHICKEN ENCHILADA BAKE

3 skinless, boneless chicken breast halves
2 cans (4 ounces each) chopped green chiles
1 (10 1/2 ounce) can chicken broth
1 teaspoon ground cumin
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 clove garlic
1 small onion
12 corn tortillas
2 cups (8 oz) shredded reduced-fat Mexican blend cheese

Cook chicken in chicken broth. Reserve 1 cup cooking liquid. Shred chicken breast and set aside.

Preheat oven to 350 degrees F.

In a bowl, combine the chicken, chilies, reserved broth, (undiluted) soups and onion; set aside.

Warm tortillas in the microwave according to package directions.

Layer half the tortillas on the bottom of a greased 13x9x2-inch baking pan, cutting to fit if desired. Top with half of the chicken mixture and half the cheese. Repeat.

Bake, uncovered, at 350 degrees F for 30 minutes.

Makes 8 servings
Source: Taste of Home magazine
From: Terrytx