Ingredients:
1 1/3 cups fat-free low-sodium chicken broth
1 cup canned diced green chiles, drained
1 cup chopped onions
1 cup fat free sour cream
3/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 (10 1/2 ounce) cans condensed 98% fat-free cream of chicken soup, undiluted
1 clove garlic, minced
cooking spray
24 6-inch corn tortillas
4 cups shredded cooked chicken breasts ( about 1 pound)
2 cups shredded cheddar cheese
Directions:
Preheat oven to 350 degrees.
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 backing 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 degrees for 30 minutes or until bubbly.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.