Green Chilie Chicken Casserole

shared by Patty H.
(I just happened to stumble across this one. It is very, very tasty and easier than some similar recipes I have tried.)
Ingredients:
1 1/3 cups fat-free low sodium chicken broth
1 4oz. can chipped green chilies, drained
1 cup chopped onion
1 cup fat-free sour cream (one of our local stores now carries Smart Balance Sour Cream)
3/4 tsp. salt (or less if you are watching salt intake)
1/2 tsp. ground cumin
1/2 tsp. coarse ground pepper
2 10 1/2 oz. can condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced (I used 1/4 tsp. minced garlic flakes)
18 (6 inch) corn tortillas
4 cups cooked shredded chicken breast (about 1 pound)
2 cups (8 oz.) finely shredded cheese (I used shredded Mexican blend)

Directions:
1. Preheat oven to 350.
2. Prepare a 9x13 casserole dish by spraying it with cooking spray.
3. Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
4. Spread 1 cup soup mixture in the bottom of the 9x13 pan. Arrange 6 tortillas over the soup mixture.
5. Top with 1/3 of chicken and 1/3 of cheese.
6. Repeat layers two times, ending with cheese
7. Spread remaining soup mixture over the cheese.
8. Bake for 30-35 minutes or until bubbly.