Ingredients:
24 corn tortillas
1 garlic clove, minced
2 cans condensed 98% fat-free cream of chicken soup, undiluted
4 cups shredded cooked chicken breast
2 cups finely shredded sharp cheddar cheese
1 1/3 cups fat-free, less-sodium chicken broth1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
Cooking spray
[myrecipes.com]
How To Make:
1. Preheat oven to 350°.
2. Combine in the large saucepan: chicken broth, cream of chicken soup, garlic, green chiles, onion, sour cream, cumin, salt, and black pepper. Stirring with a whisk and bring to a boil. Stirring constantly, then Remove from heat.
3. 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.
4. Bake at 350° for 30 minutes or until bubbly.
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