This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.
- 1 (14 ounce) can chicken broth
- 2 (4 ounce) canschopped green chilies, drained
- 1 cup chopped onion
- 1 cup light sour cream
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon cumin
- 1⁄2 teaspoon fresh ground black pepper
- 2 (10 1/2 ounce) cans condensed cream of chicken soup
- 1 garlic clove, minced
- 20 (6 inch) corn tortillas
- 4 cups shredded cooked chicken breasts (about 1 pound)
- 2 cups finely shredded low-fat cheddar cheese
- Heat oven to 350°F.
- Coat a 9x13 dish with cooking spray.
- In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
- Bring to a boil, stirring constantly.
- Remove from heat.
- Spread 1 cup mixture in the dish.
- Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
- Repeat layers, ending with cheese.
- Spread remaining soup mixture over cheese.
- Bake 30 minutes or until bubbly.
- Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.
My family really liked this casserole. Very similar to an enchilada recipe that I make. I seemed to have too much to fit in a 9 x 13 pan; so I separated the ingredients into a 9 x 13 and a 8 x 11 pan. Made alot!! We are having leftovers tomorrow for lunch... Thanks for a great recipe. P.S. I softened the onion and garlic in the microwave with a tablespoon of margarine before I began to mix the ingredients. I also added the sour cream after boiling the soup mixture. I baked covered for 30 minutes at 350 and then uncovered the casserole and continued to bake for 10 to 15 minutes longer.
I was a little hesitant to try this recipe because when I think of a good Mexican dish I think red and tomatoes. I made half a recipe but used about 2 1/2-3 cups of cooked meat. I also add the meat to the sauce to save time. My half a recipe was enough for 4-6 servings. This was such a comfort food to me, I ate this for 2 1/2 days, breakfast, lunch, dinner and snacks. Next time I might try adding some beans and maybe some corn, this recipe was great as written.
Oh my this is good, and so easy! I used the Chicken Crock Pot Taco meat I made yesterday and I used the Mexican blend cheese 'cause it was on special at the store, but otherwise stuck mostly to the recipe and it was so good! We each had two helpings for dinner. I found my 9x13 didn't quite need 6 tortillas per layer - it usually worked out to about 5. Thanks for posting this!