This is another quick and easy dinner that originally came from Cooking Light. I love that this recipe makes either a 13 x 9 casserole dish or two 9 x 9 casserole dishes. For just my hubby & me, I can make the two 9 x 9's and have dinner for that night, as well as freeze one for an easy dinner another night! You can serve the casserole with a salad and tortilla chips and guacamole to round out the meal. For me, this dish hits the spot as a satisfying comfort food.
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chilies, drained
1 cup finely chopped onion
1 cup fat-free sour cream
¾ tsp salt
½ tsp ground cumin
½ tsp freshly ground black pepper
2 (10 ½ oz) cans condensed 98% fat-free, low sodium cream of chicken soup
1 garlic clove, minced
1 package of flour tortillas
4 cups shredded cooked chicken breast-about 1 pound
2 cups finely shredded sharp cheddar cheese
1. Preheat over to 350 degrees.
2. Combine chicken broth, green chilies, onion, sour cream, salt, cumin, pepper, cream of chicken soup & garlic in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1-cup soup mixture in a 13x9 inch-baking dish or two 9x9 baking dishes coated with cooking spray. Arrange a layer of tortillas over the soup mixture, and top with 1-cup chicken and ½ cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over the cheese. Bake at 350 for 30 min. or until bubbly.
*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 and additional 30 min. or until the cheese is bubbling and browning.
**I usually make it in two 9x9 casserole dishes. I freeze one for later and it's a great need-an-easy-dinner to have on hand. It will need to bake approximately an hour and a half when baking frozen. Uncover after 1 hour.