I found this recipe in a Cooking Light magazine a while ago and have been making it ever since. It's awesome! It's just SO creamy.... and I love the taste of corn tortillas. Black Beans are a favorite side dish I often serve with many Mexican dishes. I like the recipe because it's speedy and so flavorful.
Green Chili Chicken Casserole
{Cooking Light magazine}
{Cooking Light magazine}
1 1/3 c. low sodium fat free chicken broth
2 cans chopped green chili's
1 c. chopped onion { I omitted}
1 c. fat free sour cream {I used light}
3/4 tsp. salt {I omitted}
1/2 tsp. pepper
1/2 tsp. cumin {I used 1 tsp}
2 cans fat free cream of chicken soup
1 garlic clove, minced
24 corn tortillas {6 in.}
4 c. shredded chicken
8 oz. shredded cheddar cheese
Combine the broth, chili's, onion, sour cream, salt, pepper, cumin, soup, and garlic in a sauce pan. Bring to a boil.
Spread 1 c. on the bottom of a greased 9x13 pan. Place 6 tortillas on top, 1 cup chicken, and 1/2 c. cheese. Repeat layers. Bake at 35o for 20-30 minutes or until bubbly. Let set 5 minutes before serving.
Black Beans
2 cans black beans, rinsed
1 1/3 c. tomato juice
2 garlic cloves, minced
2 T. olive oil
1 tsp. cumin
Saute garlic in olive oil. Add the rest of the ingredients and simmer 20 minutes.
1 comment:
I used to get Cooking Light magazine a while back too. And I still make some of the recipes from it again and again. I think I may have even made this one. Sounds familiar but I haven't had it in a while. I may have to give it another go. I have a half package of corn tortillas sitting in the freezer.
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