Green Chili-Chicken Casserole

One of my roommate's in college used to make this all the time. Matthew loves it since it has a spicy kick. Enjoy!

1 1/3 c. chicken broth
1 c. sour cream
3/4 tsp. salt
1/2 tsp. ground cumin
1 cup canned chopped green chiles, drained
1/2 tsp. black pepper
2 (10 1/2 oz.) cans condensed cream of chicken soup
1 garlic clove, minced
24 (6 in.) corn tortillas
4 c. shredded cooked chicken breast (approx. 1 lb.)
2 c. (8 oz.) finely shredded sharp cheddar cheese

Preheat oven to 350 degrees. Combine first 8 ingredients in large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat. Spread 1 c. soup mixture in a 13 x 9 in. baking dish coated with cooking spray. Arrange 6 tortillas (cut tortillas in half to arrange easier with flat edge against side of pan) over the soup mix and top with 1 c. chicken and 1/2 c. cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake for 30 minutes or until bubbly. Serves 12.


Zane and Lexi said...

zane LOVES anything with green chili sauce...so we will be trying this for sure! Thanks for sharing with us :)

Sandy said...

This was definitely tasty when we had it at your house, Maria!