Green Chile Chicken Casserole
Recipe adapted from Cooking Light
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
3-5 Tablespoons Extra Virgin Olive Oil, Spicy
6-10 serrano peppers
1 small can green chiles
1 jar Sofrito (made by Goya)
2 packs Sazon seasoning (made by Goya)
3.5-4 pounds chopped chicken breast (uncooked)
24 (6-inch) corn tortillas
2 cups (8 ounces) finely shredded extra 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.
- In electric skillet, combine olive oil, peppers, chiles, and sofrito. Bring to a sizzle. Add chicken and sprinkle sazon over top. Slowly simmer 30-40 minutes until evenly cooked.
- 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 mixture and light, even layer of cheese edge to edge. Repeat layers, with thicker layer of cheese on this layer. Repeat, ending with approximately 3 layers of meat, 4 layers of cheese. Bake at 350° for 30 minutes or until bubbly.