Light and Luscious Chicken Enchillida Casserole

This easy-to-make casserole is rich, cheesy and best of al it's LOW FAT! This is one you can assemble the night before and pop in the oven for a quick and nourishing dinner that even the children will enjoy.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 3  cups  cooked chicken breasts, shredded
• 1 (10 1/2ounce) can  reduced-fat cream of chicken soup, undiluted
• 1 (10 1/2ounce) can  low-fat cream of mushroom soup, undiluted
• 3⁄4 cup chicken broth
• 1⁄2 onion, minced
• 8  small low-fat corn tortillas, torn into small pieces
• 1 (8 ounce) package  shredded fat-free cheddar cheese
• 1 (4 ounce) can  diced green chilies

Directions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine cooked shredded chicken, and all the remaining ingredients EXCEPT 1/2 cup of the cheese (I use Kraft FREE because it melts well and tastes great). Pour into a 8 by 12 inch oblong baking dish that has been sprayed with a buttery flavored cooking spray. Sprinkle the 1/2 cup cheese over the top.
3. Cover with foil that has also been sprayed on the "inside" with the buttery spray.
4. Bake for 50 minutes.
5. Serve with a light sour cream and a side salad if desired.
6. If prepared the night before, let the casserole take a spin in the microwave for 3 minutes before baking (to knock off the chill safely).