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Green Chile-Chicken Casserole

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 12 servings (serving size: about 3/4 cup)
Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.

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 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
  • 1 garlic clove, minced
  • Cooking spray
  • 24 (6-inch) corn tortillas
  • 4 cups shredded cooked chicken breast (about 1 pound)
  • 2 cups (8 ounces) finely shredded sharp cheddar cheese

Nutrition Information

  • calories 335
  • caloriesfromfat 29 %
  • fat 10.8 g
  • satfat 5.9 g
  • monofat 2.7 g
  • polyfat 1.2 g
  • protein 23.9 g
  • carbohydrate 34.3 g
  • fiber 3.2 g
  • cholesterol 66 mg
  • iron 1.5 mg
  • sodium 693 mg
  • calcium 270 mg

How to Make It

  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 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. Bake at 350° for 30 minutes or until bubbly.