Green chile chicken casserole

This is easy to assemble and tastes like chicken enchiladas. Plus you probably have the ingredients in your cupboards right now!


1 1/3c. chicken broth
1 c. canned green chiles, chopped and drained
1 c. chopped onion
1 c. fat-free sour cream
3/4 t. salt
1/2 t. cumin
1/2 t. pepper
2 cans condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced
24 6 inch corn tortillas
4 c. shredded chicken breast
2 c. shredded cheddar cheese

Preheat oven to 350*. Combine the first 9 ingredients (except sour cream) in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Add sour cream.
Spread one cup of soup mixture on the bottom of a 13 x 9 pan coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 c. chicken and 1/2 c. cheese. Repeat
layers, ending with cheese. Spread remaining soup mixture over cheese. Bake for 30 minutes.