Saturday, November 13, 2010
Light Bites - Green Chile Chicken Casserole
I am just getting my Light Bites recipe in just under the wire! I made this last Sunday with the intention of pre-blogging it but this week just disapeared. I tested this on my friend and her three kids and thankfully they loved it! I seem to always end up testing recipes on her family. When I first saw this recipe I wasn't sure if it would be good or not; it seemed too creamy and should be tomato-y. I actually really like the creaminess and the flavour. I rarely cook with green chillies and I wasn't sure how spicy it was going to be but next time I would add some taco seasoning for more flavour. I also didn't use shredded chicken because in my opinion that is way to much prep work for a casserole. I used ground turkey instead and added some fresh peppers. I also really liked how the tortillas turned out, they didn't get soggy like bread and the texture was similar to pasta.
So another winner for the Light Bites group!
adapted from Cooking Light
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
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) 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 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.