1 (14 ounce) can chicken broth
2 (4 ounce) cans chopped green chilies, drained
1 cup chopped onion
1 cup light sour cream
1/2 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
2 (10 1/2 ounce) cans condensed cream of chicken soup
1 garlic clove, minced
20 (6 inch) corn tortillas
4 cups shredded cooked chicken breasts (about 1 pound)
2 cups finely shredded low-fat cheddar cheese
1 Heat oven to 350°F.
2 Coat a 9×13 dish with cooking spray.
3 In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
4 Bring to a boil, stirring constantly.
5 Remove from heat.
6 Spread 1 cup mixture in the dish.
7 Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
8 Repeat layers, ending with cheese.
9 Spread remaining soup mixture over cheese.
10 Bake 30 minutes or until bubbly.
11 Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.