Hungry for a warm, cheesy Mexican dish? This one will sore above any of your expectations! The best thing about this dish.... it is even better... the second day. And here I sit... having it for lunch, on the second day while I'm blogging this :)
The first time you cook this, it might take you a few minutes. But the next time, it is much quicker. And trust me... there will be... a next time :)
Green Chili-Chicken Casserole
---first 9 ingredients----
1 1/3 cups chicken broth, fat-free, less-sodium
1 cup canned chopped green chiles, drained
1 cup chopped onions
1 cup sour cream, fat-free
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2 (10 1/2-oz) cans cream of chicken soup, undiluted
1 minced garlic clove
----^^-----
24 flour or corn tortillas, small ones
4 cups shredded cooked chicken (about 1 1/2 lbs)
2 cups finely shredded sharp Cheddar Cheese - but I use more :) We love cheese!
Alrighty! Away we go!
1. Preheat oven to 350F.
2. Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spray a 9x13 pan with cooking spray. And start layering...
- First layer - 1 cup of soup
- Second layer - 6 tortilas arranged over the soup
- Third layer - 1 cup chicken
- Fourth layer - 1/2 cup cheese
- AND REPEAT 3 times! Ending with cheese on top!
4. Spread remaining soup over the cheese.
5. Bake for 30 minutes at 350F or until bubbly.
Enjoy!!! It is so yummy. I already finished my lunch and I really wish I would have switched Lance and I lunches so I could have had a bigger piece!
 |
| Amazing! |
I believe my mom gave me this one from the cookbook, "Cooking Light".
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