Green Chile-Chicken Casserole

I got this recipe out of Cooking Light (one of my favorite magazines!) in 2003 - and it's become one of my favorite dishes. I usually make half the recipe in an 8-inch baking dish - it reheats really well. Enjoy!

Green Chile-Chicken Casserole

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

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.

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

CALORIES 335 (29% from fat); FAT 10.8g (satfat 5.9g, monofat 2.7g, polyfat 1.2g); PROTEIN 23.9g; CARBOHYDRATE 34.3g; FIBER 3.2g; CHOLESTEROL 66mg; IRON 1.5mg; SODIUM 693mg; CALCIUM 270mg;
Cooking Light, NOVEMBER 2003