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Chicken Enchilada Bake




List of Ingredients



• 3 skinless boneless chicken breast halves
  
• 2 (4 ounce) cans chopped green chiles
  
• 1 (10 1/2 ounce) can chicken broth
  
• 1 teaspoon cumin
  
• 2 (10-3/4 ounces) can condensed cream of chicken soup, undiluted
  
• 1 clove garlic
  
• 1 small onion
  
• 12 corn tortillas
  
• 2 cups (8 ounces) shredded reduced-fat Mexican blend cheese
  






Instructions



1. Cook chicken in chicken broth and reserve 1 cup cooking liquid. Shred chicken breast and set aside. Preheat oven to 350 degrees.
   
   
2. In a bowl, combine the chicken, chilies, reserved broth, soups and onion; set aside. Warm tortillas in the microwave according to package directions. Layer half the tortillas on the bottom of a greased 13 x 9 x 2" baking pan, cutting to fit if desired.
   
3. Top with half of the chicken mixture and half the cheese. Repeat. Bake, uncovered, at 350 degrees for 30 minutes.
   
4. Serves 8