1 1/3 C. Chicken Broth
1 C. canned chopped Green Chilis, drained
1 C. chopped Onion
1 C. fat free Sour Cream
3/4 tsp. Salt
1/2 tsp. Cumin
1/2 tsp. Pepper
2 10.5oz. cans 98% fat free Cream of Chicken Soup, undiluted
1 clove Garlic, minced
Cooking Spray
24 6″ Corn Tortillas
4 C. shredded Cooked Chicken Breast (sub cooked turkey, if desired)
2 C. (8oz) finely shredded reduced fat Cheddar Cheese (sharp if you can find it)

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 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 cheese. Spread remaining soup mixture over cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Yield: 12 servings
Serving Size: 3/4 cup

Calories: 315
Fat: 7.5
Fiber: 3.2g
Points: 6