Green Chile-Chicken Casserole

This recipe was discovered by accident. There is a green chile chicken recipe that I love that is published in the Southern Living Slow Cooker Cookbook. Unfortunately this cookbook is buried in a box somewhere so I googled it hoping to find it but came across this recipe on myrecipes.com. Mexican Food has become a favorite of mine and this casserole has been no exception.

Ingredients:

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

- 1 cup chopped green green chiles, drained (I used 2 cans)

- 1 cup chopped onion

- 1 cup fat free sour cream

- 3/4 tsp salt

- 1/2 tsp ground cumin

- 1/2 tsp ground pepper

- 2 cans of cream of chicken soup

- 1 garlic clove minced

- Cooking Spray

- 24 6 inch. tortillas

- 4 cups shredded cooked chicken breast

- 2 cups finely shredded cheddar cheese

Preparation:

Preheat oven to 350 degrees

Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup of soup mixture in a 13x9 baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture and top with 1 cup of chicken and 1/2 cup of shredded cheese. Repeat the layers, ending with the cheese. Spread remaining mixture over the cheese. Bake at 350 degrees for 30 minutes or until bubbly.

My notes:

I found the easiest way to prepare the chicken is to cut the raw chicken into small pieces, sprinkle with garlic salt, and cover with Texas Pete. Bake in the oven for 25 minutes at 400 degrees. The Texas Pete gives the chicken a little spice but also keeps the chicken from getting dry and it shreds easily when you go to cut it all up to add to the casserole.

I also found that 6 tortillas were not necessary and used 4 tortillas instead.

Would I make again: YES! I'd suggest preparing the chicken in advance. If you do that then the recipe is easy to throw together.