Shelly's Recipe

GREEN CHILE-CHICKEN CASSEROLE

Category: Casseroles - Chicken and Turkey

1/3 cups chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup sour cream
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2 cans cream of chicken soup
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 lb)
2 cups 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 13x9 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. Serves 12

NOTE: Can be assembled the day before, cover with cooking spray-coated foil. When ready to serve bake 1 hour; then uncover and bake an additional 30 minutes or until the cheese is bubbly and browning.