Recipe Facts

Difficulty: Easy
Servings: 12
My Rating: ★ ★ ★ ★ ★

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

Nutritional Info

Calories 335
Calories from fat 29%
Fat 10.8g
Saturated Fat 5.9g
Monounsaturated Fat 2.7g
Polyunsatured Fat 1.2g
Protein 23.9g
Carbohydrate 34.3g
Fiber 3.2g
Cholesterol 66mg
Iron 1.5mg
Sodium 693mg
Calcium 270mg

Download Importable Recipe

Green Chile Chicken Casserole

Directions

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 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.