Light and Luscious Chicken Enchillida Casserole

• 3 cups cooked chicken breasts, shredded
• 1 (10 1/2 ounce) can reduced-fat cream of chicken soup, undiluted
• 1 (10 1/2 ounce) can low-fat cream of mushroom soup, undiluted
• 34 cup chicken broth
• 12 onion, minced
• 8 small low-fat corn tortillas, torn into small pieces
• 1 (8 ounce) packageshredded fat-free cheddar cheese
• 1 (4 ounce) candiced green chilies

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine cooked shredded chicken, and all the remaining ingredients EXCEPT 1/2 cup of the cheese (I use Kraft FREE because it melts well and tastes great).
3. Pour into a 8 by 12 inch oblong baking dish that has been sprayed with a buttery flavored cooking spray.
4. Sprinkle the 1/2 cup cheese over the top.
5. Cover with foil that has also been sprayed on the "inside" with the buttery spray.
6. Bake for 50 minutes.
7. Serve with a light sour cream and a side salad if desired.
8. If prepared the night before, let the casserole take a spin in the microwave for 3 minutes before baking (to knock off the chill safely).

chicken breasts, cream of chicken soup, lowfat cream of mushroom soup, chicken broth, onion, lowfat corn tortillas, cheddar cheese, green chilies

Taken from www.food.com/recipe/light-and-luscious-chicken-enchillida-casserole-160964 (may not work)