Green Chile-Chicken Casserole

"Just about every New Mexican home has a favorite version of this recipe. In the old days, canned soup was not available, but now cooks have the convenience of canned cream of chicken soup. Leftover turkey works in this recipe, too. If you assemble the casserole the day before, cover with cooking spray-coated foil. When ready to serve the make-ahead, chilled dish, bake 1 hour; then uncover and bake an additional 30 minutes or until the cheese is bubbly and browning." --Theresa Marquez

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

• 1 1/3  cups  fat-free, less-sodium chicken broth
• 1  cup  canned chopped green chiles, drained
• 1  cup  chopped onion
• 1  cup  fat-free sour cream
• 3/4  teaspoon  salt
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  freshly ground black pepper
• 2  (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1  garlic clove, minced
• Cooking spray
• 24  (6-inch) corn tortillas
• 4  cups  shredded cooked chicken breast (about 1 pound)
• 2  cups  (8 ounces) finely shredded sharp cheddar cheese

Preparation

Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Nutritional Information

Calories:

335 (29% from fat)

Fat:

10.8g (sat 5.9g,mono 2.7g,poly 1.2g)

Protein:

23.9g

Carbohydrate:

34.3g

Fiber:

3.2g

Cholesterol:

66mg

Iron:

1.5mg

Sodium:

693mg

Calcium:

270mg