1 (14 ounce) can chicken broth
2 (4 ounce) cans chopped green chilies, drained
1 cup chopped onion
1 cup light sour cream
1/2 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
2 (10 1/2 ounce) cans condensed cream of chicken soup
1 garlic clove, minced
20 (6 inch) corn (or flour) tortillas
4 cups shredded cooked chicken breasts (about 1 pound)
2 cups finely shredded low-fat cheddar cheese
Heat oven to 350°F. Coat a 9×13 dish with cooking spray. In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well. Bring to a boil, stirring constantly. Remove from heat. Spread 1 cup mixture in the dish. Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with cheese. Spread remaining soup mixture over cheese. Bake 30 minutes or until bubbly.
Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate, then when ready to serve, bake 1 hour, uncover and bake 30 minutes or until bubbly.
Everyone ate this and seemed to like it, but I felt like it was missing something. I’d like to try this one again but add veggies and maybe beans too. This meal has lots of potential! Tony asked me where I got the chicken. I said, ‘um, from the store? It’s just chicken breast that I cooked and shredded with a fork.’ I think I lost him after I said ‘breast’.
-Recipe from Recipeezaar.com
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
