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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (363g) Recipe makes 8 servings |
||
| Calories 452 | ||
| Calories from Fat 152 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.9g | 25% | |
| Saturated Fat 6.2g | 31% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 80mg | 26% | |
| Sodium 1072mg | 44% | |
| Potassium 576mg | 16% | |
| Total Carbohydrate 39.9g | 13% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 3.6g | ||
| Protein 35.8g | 71% | |
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SERVES 8
Ingredients
- 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
Directions
1
Heat oven to 350°F.2
Coat a 9x13 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.12
When ready to serve, bake 1 hour, uncover and bake 30 minutes or until bubbly.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Faeanne
On May 8, 2009
This was very good- my boys loved it and have asked me to put it in our menu rotation. Things I did differently: **I sauteed the onions and garlic in a little bit of butter before combining everything in step 3. **I used Healthy Substitute for Cream of Chicken Soup as a substitute for the canned cream of chicken soup. (Much healthier & less expensive!) **I used Crock Pot Chicken Taco Meat (#4957) for the chicken in the recipe. **Because of our family's preference I used flour tortillas instead of corn- 2 large ones fit great with a little overlap to make a layer in my dish. **I put tortillas over the top layer and then sprinkled some more cheese on top.
From: Karenlee #2
On May 23, 2006
Yum, yum, YUM! Really liked this. Must say, I thought it was way too many tortillas in comparison to the ingredients, so only used a bit more than half of what was called for. My mistake. The dish cried out for more tortilla! Shall follow recipe to the letter next time.
From: Chef #244452
On Jul 19, 2006
I loved this recipe. I am a new wife and am trying to learn how to make something other than spaghetti 
My husband hates corn tortillas so I substituted flour instead. I also used a little taco seasoning instead of cumin. It was great and my husband loved it!
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