Green Chile Chicken Casserole

Easy to make with chicken or leftover turkey. Can also be made ahead and frozen, but increase baking time (cook covered for 1 hour, remove foil and then bake until bubbly and slightly browned on top).

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 1  cup  chopped onion
• 1  garlic clove, minced
•  cooking spray
• 1 1⁄2 cups chicken broth
• 1 (7 ounce) can diced green chilies
• 1  cup sour cream
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon fresh ground black pepper
• 2 (11 ounce) cans  cream of chicken soup (or one can cream of chicken and one can cream of celery)
• 12 (6 inch)  corn tortillas
• 4  cups  shredded  cooked chicken breasts (about 1 pound)
• 2  cups  finely shredded cheddar cheese (8 ounces)

Directions

1. Preheat oven to 350°F.
2. Spray bottom of large saucepan with cooking spray and saute garlic and onion until onions are soft.
3. Add chicken broth, green chiles, sour cream, salt, cumin black pepper and soup stirring with a whisk.
4. Bring to a boil, stirring constantly.
5. Remove from heat.
6. Spread 1 cup of soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
7. Arrange 4 tortillas over the top of soup mixture (it doesn't matter if there are some gaps--I end up tearing some in halves and fourths to spread them out with very little overlap or gaps--placing torn sides against flat sides of pan.).
8. Repeat layers (3 tortilla layers topped with 1/4 of remaining soup mixure, 1 cup chicken and 1/2 cup cheese.
9. Bake at 350°F for 30 minutes or until bubbly.