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Green Chile-Chicken Casserole
This green chile chicken casserole takes a decidedly southwestern approach.
INGREDIENTS
- 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
DIRECTIONS
- 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.
Servings: 12, Serving size: about 3/4 cup
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.