1 1/3 cups fat-free, less-sodium chicken Broth1 cup canned chopped green Chilis, drained1 cup chopped Onion1 cup fat-free sour Cream3/4 teaspoon Salt1/2 teaspoon ground Cumin1/2 teaspoon freshly ground black Pepper2 (10 1/2-ounce) cans condensed 98% fat-free cream of Chicken soup, undiluted (such as Campbell's)1 Garlic clove, mincedCooking spray24 (6-inch) corn Tortillas4 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.
Serving Size: 3/4 cupOmit the added salt in this dish and use reduced-sodium soup to lower the salt content of this dish.
This site is best viewed in Firefox v.18, Chrome v.24, Safari v.5, Internet Explorer v.9 and mobile devices. Some features on this site require popups to be enabled.