Green Chile-Chicken Casserole
Yummy. Trust me, try it. Top with salsa and or sour cream.
Yield: 8 HUGE servings
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 medium chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 Chipolte Chili Powder
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
1 garlic clove, minced
18 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded low fat or fat free sharp cheddar cheese
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1/4 soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 1/2 tortillas over the soup mixture (tear them to make it work), 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.
Nutritional Information works out to be about 300 calories and 10g fat per serving.