Green chili chicken casserole
(from amodiobat’s recipe box)
Even my picky boys eat this! I like to serve it topped with lettuce and tomatoes, with black bean salad on the side.
Source: Cooking Light Nov 2003
Prep time: 20 minutes
Cook time: 30 minutes
Serves 8 people
Ingredients
- 1 1/3 cups chicken broth
- 1 cup green chiles, canned, chopped, and drained
- 1 cup onion, chopped
- 1 cup fat-free sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted
- 1 clove garlic , minced
- Cooking spray
- 24 (6-inch) corn tortillas
- 4 cups chicken breast, shredded, cooked about 1 pound
- 2 cups (8 ounces) sharp cheddar cheese, finely shredded
- lettuce, shredded
- tomatoes, chopped
Directions
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Preheat oven to 350°.
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Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
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Spread 1 cup soup mixture in a 13 × 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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Serve topped with shredded lettuce and tomatoes (optional).