1 1/3 c. chicken broth
1 can (4 oz.) diced green chiles
1 c. onion, chopped
1 c. sour cream
1/2 t. salt
1/2 t. cumin
1/2 t. pepper
2 cans (10.75 oz.) cream of chicken soup
1 garlic clove, minced
4 c. chicken, cooked and shredded
18 (6-inch) corn tortillas
2 c. (8 oz.) Cheddar cheese, shredded
Combine first 10 ingredients in a large saucepan. Stir well; bring to a boil, stirring constantly. Remove from heat. In a greased 13 x 9 pan, spread 3/4 c. soup mixture on the bottom. Arrange 6 tortillas over mixture and top with a generous amount of soup mixture then a large handful of cheese. Repeat layers two more times ending with cheese on top. Bake at 350 degrees for 30 minutes or until bubbly.
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Tips: Although this recipe doesn't quite fit in the typical Recipes for Moms criteria of quick and easy, I find that some recipes that require a little more work do end up being worth the extra effort. This is one of those recipes. It did take a bit of time to put together the soup mixture and mostly to get the chicken cooked and shredded. Once that was done it was pretty quick and easy to assemble the casserole and the taste made up for the extra time. If your kids enjoy spicy food or you are making this for adults, you might want to use 2 cans of green chiles. I only used one and my daughter never even mentioned the word "spicy". If you have leftovers it does reheat well in the microwave. If you're interested in another green chile dish that takes a bit of work, try the Green Chile Frittata. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Recipe adapted from Cooking Light Complete Cookbook