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New Mexico Style Chile Chicken Casserole




Source of Recipe


freckles1995






List of Ingredients



• 1 (14 1/2 ounce) can chicken broth
  
• 2 (4 ounce) cans chopped green chiles, drained
  
• 1 cup chopped onions
  
• 1 cup light sour cream
  
• 1/2 teaspoon salt
  
• 3/4 teaspoon cumin
  
• 1/2 teaspoon pepper
  
• 2 (10 3/4 ounce) cans cream of chicken soup
  
• 1 clove garlic, minced
  
• 20 to 24 (6 inch) corn tortillas
  
• 4 cups shredded cooked chicken breasts
  
• 2 cups finely shredded cheddar cheese
  






Instructions



1. Preheat oven to 350 degrees. Coat a 9x13 inch dish with cooking spray.
   
2. In a large pan, combine broth, chiles, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well. Bring to a boil, stirring constantly. Remove from heat. Spread 1 cup of 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.
   
3. 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.
   
4. Yield: 8 servings