New Mexico-Style Chili- Chicken Casserole

Categories: casserole-one dish meal

Ingredients

• 1 (14 oz.) can unsalted chicken broth
• 2 (4 0z.) can chopped green chiles, drained
• 1 cup chopped onion
• 1 cup sour cream
• 3/4 tsp. coarse salt
• 1/2 tsp. cumin
• 1/2 tsp. ground black pepper
• 2 (10 oz.) cans condensed reduced-sodium, reduced fat cream of chicken soup
• 1 clove garlic, minced
• 18 (6-inch) corn tortillas
• 1 lb. cooked chicken breast, shredded
• 2 cups finely shredded cheddar cheese (8 oz.)

Directions

1. Heat oven to 350 degrees. Coat a 9 × 13-inch baking dish with cooking spray.
2. In a large pan, combine broth, chiles, onion, sour cream, salt, cumin, pepper, soup and garlic; mid well. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in dish. Arrange 6 tortillas over soup mixture (tearing to fit dish) and top with 1 cup chicken and 1/2 cup cheese. Bake 30 minutes or until bubbly.

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