Green Chile-Chicken Casserole

Green Chile-Chicken Casserole

This cheesy south-of-the border casserole is perfect for serving a crowd. If you only have a few people to serve, divide the recipe between two smaller baking dishes and freeze one for another meal.

Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

• 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 

Preparation

1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. 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. Bake at 350° for 30 minutes or until bubbly.

Posted in: best american recipes