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Green Chile-Chicken Casserole




Source of Recipe


Mickie
Green Chile-Chicken Casserole
Yield 12 servings (serving size: about 3/4 cup)

Ingredients
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded 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 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 350° for 30 minutes or until bubbly.

Nutrition per serving: Calories:335 (29% from fat) Fat:10.8g (sat 5.9g,mono 2.7g,poly 1.2g) Protein:23.9g Carbohydrate:34.3g Fiber:3.2g Cholesterol:66mg Iron:1.5mg Sodium:693mg Calcium:270mg