Green Chile-Chicken Casserole

I haven't posted in a while cause much hasn't been going on. Well nothing exciting. I shouldn't say that we have been very busy lately. I found this new recipe and thought I would share.

I couldn't figure out the other night what to make for dinner. For some crazy reason I wanted to make a casserole so I started searching on MyRecipes.com through their casserole category and found this Green Chile-Chicken Casserole. This is going to one to keep that is for sure. We even thought the sauce would be good to use for enchiladas. if you try it I hope you enjoy it as much as we did.


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) (We used cream of mushroom instead cause we have about 20 cans of it)
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.