Easy Green Chile-Chicken Casserole (Low Fat) Recipe
Tried it? Rate this Recipe:
Contributor: |
Contributor: Debran Beavers McClean
Added: Tuesday, November 13, 2007
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 1/3 c fat-free, less-sodium chicken broth
1 c canned chopped green chiles, drained
1 c chopped yellow onion
1 c fat-free sour cream
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground bl. pepper
2 (10.5 oz) cans condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 c shredded cooked chicken breast (@ 1 lb)*
2 c (8 oz) finely shredded sharp cheddar
|
|
Directions: |
Directions:1. Preheat oven to 350º.
2. Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 c soup mixture in a 13x9" baking dish coated with cooking spray. Arrange 6 tortialls over the soup mixture, and top w/ 1 c. chicken and 1/2 c. cheese. Repeat layers, ending with the cheese. Spread remaining soup misture over cheese. Bake at 350º for 30 minutes or until bubbly and cheese browning. |
|
Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: *Baking the chicken ahead of time covered with foil keep it the moistest. Or use Rotiserie Chkn from grocery.
Leftover turkey works in this recipe, too. If you assemble casserole the day before, cover with foil coated w/ cooking spray. When ready to serve, bake 1 hour; then uncover and bake an extra 30 minutes or until cheese bubbly and browning.
|
|
This recipe for Easy Green Chile-Chicken Casserole (Low Fat), by 