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