Tortilla-And-Chicken Casserole

• 1 (28-ounce) can crushed tomatoes, undrained
• 1 medium onion, quartered
• 2 large garlic cloves, halved
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 2 teaspoons ground cumin
• 1/2 teaspoon crushed red pepper
• 1/2 cup fat-free milk
• 1 (16-ounce) carton 50%-less-fat sour cream (such as Daisy)
• 1 8 (6-inch) corn tortillas, cut in half
• Cooking spray
• 1 (10.11-ounce) package ready-to-eat roasted chicken breast halves, skinned, boned, and cut into bite-size pieces (about 2 cups)
• 2 cups (8 ounces) shredded reduced fat Monterey Jack cheese

1. Preheat oven to 350u0b0.
2. Place tomatoes, onion, and garlic in a food processor or blender; process until onion is minced.
3. Place tomato-onion mixture, diced tomatoes and green chiles, cumin, and crushed red pepper in a large nonstick skillet; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Reserve 1 cup tomato sauce to serve with baked casserole. Set remaining tomato sauce aside.
4. Combine milk and sour cream in a bowl; stir with a whisk until blended.
5. Arrange 18 tortilla halves in a 13- x 9-inch baking dish coated with cooking spray; top with half of chicken, half of tomato sauce, and half of sour cream mixture. Arrange remaining tortilla halves over sour cream mixture; top with remaining chicken, half of tomato sauce, and sour cream mixture. Sprinkle with cheese. Bake at 350u0b0 for 30 minutes or until cheese melts. Top each serving with about 1 tablespoon reserved tomato sauce.

tomatoes, onion, garlic, tomatoes, ground cumin, red pepper, milk, sour cream, corn tortillas, cooking spray, chicken breast halves, cheese

Taken from www.myrecipes.com/recipe/tortilla-and-chicken-casserole (may not work)