Green Chile-Chicken Casserole

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup chiles green canned drained chopped
• 21 ounce cream of chicken soup fat-free 98% undiluted canned (such as Campbell's)
• 1 pound chicken breast shredded cooked
• 24 6-inch corn tortillas ()
• 1.3 cups less-sodium chicken broth fat-free
• 1  garlic clove minced
• 0.5 teaspoon ground cumin 
• 1 cup onion chopped
• 0.8 teaspoon salt 
• 8 ounces sharp cheddar cheese shredded finely
• 1 cup cup heavy whipping cream fat-free sour

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly.
3. Remove from heat.
4. 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.
5. Spread remaining soup mixture over cheese.
6. Bake at 350 for 30 minutes or until bubbly.