Ingredients
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1 1/3 cups fat-free low-sodium chicken broth
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1 cup canned diced green chiles, drained
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1 cup chopped onion
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1 cup fat free sour cream
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3/4 teaspoon salt
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1/2 teaspoon cumin
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1/2 teaspoon black pepper
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2 (10 1/2 ounce) cans condensed 98% fat-free cream of chicken soup, undiluted
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1 clove garlic, minced
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cooking spray
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24 6-inch corn tortillas
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4 cups shredded cooked chicken breasts (about 1 pound)
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2 cups shredded cheddar cheese
Instructions
- 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.