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.
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.