Green Chile-chicken Casserole
- by: ethereal
- Rating:
- Category: Main Course
- Level: Medium
- Total Time: 1 hr 30 mins
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.
| Yield: | 12 servings | ||
| Prep Time: | 1 hr 0 mins | ||
| Cook Time: | 0 hr 30 mins | ||
| Ready In: | 0 hr 30 mins | ||
| Category: | Main Course | ||
| Main Ingredient: | Chicken | ||
| Cooking Method: | Baking |
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| Nationality: | Mexico | ||
| Occasion: | Ramadan | ||
| Recipe Tags: | Casserole | chicken | spicy |
Chef's Note & Story
This recipe features the convenience of canned cream of chicken soup, and you can make it a day ahead.
A very delicious recipe! I tried this one and I didn't regret it! :D