1 1/3 cups fat-free, less-sodium chicken broth

2 small cans of 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

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

 

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.

 

12 servings: Calories, 335 (29% from fat); Fat,10.8g (sat 5.9g,mono 2.7g,poly 1.2g)

 

Note: We used three chicken breasts on the bone and boiled them in soup first to shred for this recipe. Three large breasts yielded four cups of shredded meat.