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Green Chile-Chicken Casserole




Source of Recipe


Theresa Marquez, Cooking Light, NOVEMBER 2003


Recipe Introduction


Easier to make than rolling enchiladas but just as satisfying, this popular dish is New Mexican comfort food at its best: little bit spicy, a little bit creamy, and a lot filling. Take it to a potluck or team dinner then sit back and wait for the raves.




List of 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



Recipe



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.

Serves 8

Leftover turkey works in this recipe, too. If you assemble the casserole the day before, cover with cooking spray-coated foil. When ready to serve the make-ahead, chilled dish, bake 1 hour; then uncover and bake an additional 30 minutes or until the cheese is bubbly and browning." --Theresa Marquez