1 1\/3 C. Chicken Broth
\n1 C. canned chopped Green Chilis, drained
\n1 C. chopped Onion
\n1 C. fat free Sour Cream
\n3\/4 tsp. Salt
\n1\/2 tsp. Cumin
\n1\/2 tsp. Pepper
\n2 10.5oz. cans 98% fat free Cream of Chicken Soup, undiluted
\n1 clove Garlic, minced
\nCooking Spray
\n24 6″ Corn Tortillas
\n4 C. shredded Cooked Chicken Breast (sub cooked turkey, if desired)
\n2 C. (8oz) finely shredded reduced fat Cheddar Cheese (sharp if you can find it)<\/p>\n
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.<\/p>\n
Yield: 12 servings
\nServing Size: 3\/4 cup<\/p>\n
Calories: 315
\nFat: 7.5
\nFiber: 3.2g
\nPoints: 6<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n