GREEN CHILE-CHICKEN CASSEROLE

GREEN CHILE-CHICKEN CASSEROLE

1 1/3 cups fat-free, less sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onions
1 cup fat-free sour cream
¾ tsp. salt
½ tsp. ground cumin
½ tsp. black pepper
2 (10-1/2-oz.) cans condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8-oz.) 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 9-x-13-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture. And top with 1-cup chicken and ½ cup cheese. Repeat layers, ending with cheese. Spread remaining soup mixture over cheese. Bake at 350^ for 30 minutes or until bubbly.

Yield: 12 servings (about ¾ cup serving size).