Ingredients
- 1 1/3 cups fat-free, less-sodium, organic/GF chicken broth
- 1 cup canned organic/GF chopped green chiles, drained
- 1 cup chopped organic onion
- 1 cup lactose free/GF organic sour cream
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 2 (10 ½ ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
- 1 organic garlic clove, minced
- Organic olive oil cooking spray
- 24 (6-inch) GF/organic corn tortillas
- 4 cups organic shredded cooked chicken breast (about 1 pound)
- 2 cups (8 ounces) finely shredded organic sharp cheddar cheese
Instructions
- 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.