Green Chile-Chicken Casserole

I really like the flavor combination of the green chiles and the chicken.  Caveat: you had better have a big casserole dish and 3 or 4 hearty eaters on hand because, even with a half-recipe, you will have leftovers!  I served it with asparagus.

8-10 servings

10 calculated points

Verdejo

Ingredients

• 1⅓ cups fat-free, less-sodium chicken broth
• 1 cup canned chopped green chiles, drained
• 1 cup chopped onion
• 1 cup fat-free sour cream
• ¾ teaspoon salt
• ½ teaspoon ground cumin
• ½ 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
• Cooking spray
• 12 (6-inch) tortillas
• 4 cups shredded cooked chicken breast (about 1 pound)
• 2 cups (8 ounces) finely shredded sharp cheddar cheese

Directions

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 × 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.