Categories: Mexican, dinner

Ingredients

• 1 1/3 cups chicken broth
• 1 cup green chiles, canned, chopped, and drained
• 1 cup onion, chopped
• 1 cup fat-free sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted
• 1 clove garlic , minced
• Cooking spray
• 24 (6-inch) corn tortillas
• 4 cups chicken breast, shredded, cooked about 1 pound
• 2 cups (8 ounces) sharp cheddar cheese, finely shredded
• lettuce, shredded
• tomatoes, chopped

Directions

1. Preheat oven to 350°.

2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

3. 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.

4. Serve topped with shredded lettuce and tomatoes (optional).

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