Easy Tex-Mex

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Last night was "Must Use Red or Green Night" at home group. I was at a loss as to what to make for a main dish. Turkey and cranberry sauce? Yes, but overkill at this time of year. I decided to deviate from the traditional and go for something a little out of the ordinary.

Turns out, this recipe I stumbled across is indeed a holiday favorite of Cooking Light readers: Green Chile-Chicken Casserole. Layer after layer of corn tortillas, creamy green chile sauce, and shredded chicken.....this one is a keeper. Maybe this will fit the bill for the main course at your holiday dinner....that is, if your guests are open to newfangled things at Christmastime.

GREEN CHILE-CHICKEN CASSEROLE (Cooking Light, Nov. 2003)

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese


 Preheat oven to 350°.

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

Yield: 12 servings (serving size: about 3/4 cup)
(Calories: 335, Fat: 10.8, Protein: 23.9, Fiber: 3.2)

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