Enchilada Casserole

12 Corn Tortillas
2 (4 oz.) Cans Chopped Green Chilies
1/2 Cup Chopped Onions
1/4 Cup Fat Free Chicken Broth
1 (10 oz.) Can 98% Fat Free Cream of Chicken Soup
3/4 Cup Fat Free Milk
1/4 Cup Fat Free Sour Cream
2 Cups Fat Free Shredded Cheddar Cheese, divided
1 (12 oz.) Can 99% Fat Free Chicken, drained
1 teaspoon Cumin
1 Tablespoon Oregano
1/4 teaspoon Pepper
Butter Flavored Cooking Spray

Preheat oven to 350 degrees.
Spray both sides of the corn tortillas with butter flavored cooking spray, and put them in the oven until hard like tortilla chips (about 10-15 minutes). 
While the tortillas are baking, sauté the onions in chicken broth until tender and broth has evaporated.
Allow the tortillas to cool so you can handle them without burning yourself, and then break into medium sized chips.
Mix together the green chilies, onions, soup, milk, sour cream, cumin, oregano, black pepper, chicken, and 1 1/2 cups cheese.
Spray an 8X8 inch baking dish with non-stick cooking spray.
Place 1/3 of the broken chips in the bottom of the dish, followed by 1/3 of the chicken mixture; spread evenly. Repeat two more times ending with chicken mix on top.
Sprinkle remaining cheese on top and bake for 30-45 minutes or until hot throughout.

Serves: 4
Per Serving: 440 Calories; 4g Fat (8.5% calories from fat); 46g Protein; 54g Carbohydrate; 7g Dietary Fiber; 60mg Cholesterol; 1705mg Sodium. Exchanges: 2 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. WWP: 8 (www.AimeesAdventures.com)