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    Green Chile-Chicken Casserole


    Source of Recipe


    Internet

    List of Ingredients




    1 1/3 cups fat-free chicken broth -- less-sodium
    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 cans condensed cream of chicken soup -- 10 1/2-ounce, undiluted
    1 garlic clove -- minced
    Cooking spray
    24 corn tortillas -- 6-inch
    4 cups cooked chicken -- shredded or cubed
    2 cups sharp cheddar cheese -- 8 ounces, finely shredded

    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 350? for 30 minutes or until bubbly.

    NOTES : 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.

    Recipe




 

 

 


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