sour cream chicken enchilada casserole

Serves 12

Ingredients
4 chicken breasts (boneless, skinless) cooked and diced or shredded
1 can cream of chicken soup
1/2 cup chicken broth
1 cup sour cream (reduced fat)
1/4 cup diced green chilies (if you want milder use Taco Seasoning)
1/4 tsp ground red pepper - optional
1/8 tsp ground cumin - optional
1/4 tsp dried cilantro - optional
1 cup chopped onion
1 cup shredded cheese (Mexican blend)
4 flour tortillas (mission 8 inch)

Directions
*cook chicken breasts and dice into small pieces

*cut flour tortillas into 2 inch long, one inch wide strips and arrange in a 13x9 baking dish

*in large bowl mix soup, sour cream, broth, green chilies, diced onion, and diced chicken. Stir together.

*add optional ingredients to mix for added flavor if desired

* pour mixture over tortillas in pan and spread evenly

*top with shredded cheese

* bake in 350 oven for 25-30 minutes until mixture is bubbly.

*let cool 5 minutes before serving

*great with a side of salad, corn and beans

(nutritional info based on 12 servings. If divided into 10, the following would apply...278 calories, 10.9 fat, 15.3 carb- and 29 protein


Number of Servings: 12