Green Chile-Chicken Casserole

This is a Kelly specialty. Simple and delicious!


– 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
– 12 (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°.
1. Combine the first 9 ingredients (up to minced garlic) in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

2. 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. 

3. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. 

4. Bake at 350° for 30 minutes or until bubbly.


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