New Mexico Style Chili Chicken Casserole
1 (14 ounce) can chicken broth
2 (4 ounce) cans chopped green chilies, drained
1 cup chopped onions
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 clove minced garlic
20-24 6-inch corn tortillas
4 cups shredded cooked chicken breasts (about 1 pound)
2 cups finely shredded cheddar cheese
Heat oven to 350.
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 or until bubbly.