NEW MEXICO STYLE CHILI CHICKEN CASSEROLE
This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.
Provided by Chris from Kansas
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Coat a 9x13 dish with cooking spray.
- In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
- Bring to a boil, stirring constantly.
- Remove from heat.
- Spread 1 cup mixture in the dish.
- Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
- Repeat layers, ending with cheese.
- Spread remaining soup mixture over cheese.
- Bake 30 minutes or until bubbly.
- Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.
Nutrition Facts : Calories 453.9, Fat 16.9, SaturatedFat 6.3, Cholesterol 80.8, Sodium 1104.3, Carbohydrate 39.8, Fiber 4.6, Sugar 3.6, Protein 35.9
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