Green Chile-Chicken Casserole

• 1 1/3 C fat free chicken broth
• 1 C canned chopped green chiles, drained
• 1 C chopped onion
• 1 C fat free sour cream
• 3/4 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 2 10 1/2 ounce cans condensed 98% fat free cream of chicken soup undiluted
• 1 garlic clove, minced
• cooking spray
• 24 6" corn tortillas
• 4 C shredded cooked chicken breast (1lb)
• 2 C finely shredded sharp cheddar cheese

1. Preheat oven to 350
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to boil, stirring constantly, remove from heat.
3. Spread 1 C soup mixture in a 13x9 inch baking dish coated with coking spray.
4. Arrange 6 tortillas over the soup mixture, and top with 1cup Chicken and 1/2 cup cheese.
5. Repeat layers, ending with the cheese.
6. Spread remaining soup mixture over cheese.
7. Bake for 30 minutes or until bubbly.

chicken broth, green chiles, onion, sour cream, salt, ground cumin, ground black pepper, cream of chicken soup undiluted, garlic, cooking spray, corn tortillas, chicken, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/green-chile-chicken-casserole-50016457 (may not work)