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.
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