Living this close to New Mexico, it's tough to pass on the roasted hatch chiles. This is just one of the ways we love to use our amazing New Mexico chiles. Plus, it's a great freezer casserole.
| INGREDIENTS 1 1/3 cups fat-free, less-sodium chicken broth 1 cup canned chopped green chiles, drained 1 cup chopped onion 1 cup fat-free sour cream 3/4 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 2 cans cream of chicken soup 1 garlic clove, minced Cooking spray 24 (6-inch) corn tortillas 4 cups shredded or cubed cooked chicken breast (about 1 pound) 2 cups (8 ounces) finely shredded sharp cheddar cheese |  |
INSTRUCTIONS
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 x 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.
To Store
Cover with plastic wrap and then foil. Write baking instructions on top.
To Bake
Thaw. Bake at 350° for 30 minutes or until bubbly.
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 x 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.
To Store
Cover with plastic wrap and then foil. Write baking instructions on top.
To Bake
Thaw. Bake at 350° for 30 minutes or until bubbly.
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