This is my HALF version of Pat's recipe from the Gypsy Heart
1/2 cup plus 8 tsp. fat-free, less-sodium chicken broth
1 sm can chopped green chilies, drained
1 cup chopped onion
1/2 cup fat-free sour cream
(I eliminated the salt altogether here...there is plenty in the soup & the cheese)
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper 1 (10 1/2-ounce) can condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced
Cooking spray 10 (6-inch) corn tortillas
4 cups shredded cooked chicken breast 1 cup finely shredded sharp cheddar cheese (Sharp cheese is a must!)
Crushed Fritos® corn chips for last minute topping
Combine the first 8
ingredients in a large saucepan, stirring with a whisk. Bring to a
boil, stirring constantly. Remove from heat.
Spread some of soup mixture in a round baking dish coated with cooking
spray. Arrange 1-2 tortillas over the soup mixture, and top with 1 cup
chicken and 1/4 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly. I added a handfull of crushed Fritos® to the top during the last 5-10 mins. of baking time.
Just like Pat at Gypsy Heart, I use reduced fat sour cream & low fat cream of chicken soup (not
fat free). I left the green chilies, the onion & the amounts of garlic &
cumin the same, since she suggested using more in her full sized recipe & I was only making half her amounts.
It was wonderfully flavorful! Enjoy!