White Chili Casserole

• 1 whole Onion, Diced
• 1 clove Garlic, Crushed
• 2 stalks Celery, Diced
• 1 whole Green Pepper, Diced
• 1 can (19 Oz. Can) White Kidney Beans
• 1 cup Chicken Broth
• 1 can (4 Oz. Can) Diced Green Chilies
• 1 cup Light Sour Cream
• 1/2 teaspoons Salt
• 1 teaspoon Cumin
• 1/2 teaspoons Ground Black Pepper
• 1 can (10.75 Oz. Can) Low-fat Condensed Cream Of Chicken Soup
• 4 cups Cooked Shredded Chicken Breasts
• 4 whole Large (or 8 Small) Whole Wheat Tortillas
• 2 cups Shredded Low-fat Cheddar Cheese
• 1/4 cups Green Onions, Sliced

1. Preheat oven to 350F.
2. Coat a 9x13 dish with cooking spray.
3. In a large non-stick pan, saute onions, garlic, celery and green pepper until soft, about 5 minutes.
4. Add kidney beans, broth, chilies, sour cream, salt, cumin, pepper and soup.
5. Bring to a boil, stirring constantly.
6. Remove from heat and stir in shredded chicken.
7. Spread 1/3 of the mixture into the bottom of the dish.
8. Top with half of the tortillas, overlapping and cutting as necessary to fit.
9. Top with 1/3 sauce mixture, then sprinkle on half of the cheese.
10. Cover with remaining tortillas, followed by remaining sauce.
11. Sprinkle remaining cheese over sauce and top with green onions.
12. Bake for 30-35 minutes, until bubbly.
13. Let stand for 10 minutes before slicing for serving.

onion, clove garlic, stalks celery, green pepper, beans, chicken broth, green chilies, sour cream, salt, cumin, ground black pepper, cream of chicken soup, chicken breasts, whole wheat tortillas, cheddar cheese, green onions

Taken from tastykitchen.com/recipes/main-courses/white-chili-casserole/ (may not work)