Chicken Enchilada Casserole |
|
 |
Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 10 |
|
Make ahead tip: You can assemble casserole ahead of time. Cover and chill overnight; bake at 350 degrees for 1 hour or until bubbly. Or freeze casserole, thaw in fridge 24 hours, bake 1 hour at 350 degrees. Ingredients:
cooking spray |
1 1/4 lbs boneless skinless chicken breasts |
1 1/2 cups chopped onions |
4 garlic cloves, minced |
1/2 cup beer (i used light beer) |
1/4-1/2 teaspoon ground red pepper |
1 (28 ounce) can whole tomatoes, drained and chopped |
1/2 cup thinly sliced green onion |
1 (2 1/4 ounce) can sliced ripe olives |
1 (7 ounce) can chopped green chilies, drained |
5 tablespoons wheat flour |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon ground coriander |
2 cups 1% low-fat milk |
2 large egg whites, slightly beaten (or you can substitute 6 tablespoons egg substitute) |
1 cup shredded sharp cheddar cheese |
1 cup shredded monterey jack cheese |
4 (6 inch) corn tortillas, cut in half |
1/2 cup fat free sour cream |
1/2 cup bottled salsa |
Directions:
1. Preheat oven to 350 degrees
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
3. Add chicken; cook 6 minutes on each side or until done.
4. Remove chicken from pan; cool.
5. Shred chicken with 2 forks.
6. Re-coat pan with cooking spray; place over medium heat.
7. Add chopped onion & garlic; saute for 5 minutes, or until tender.
8. Add chicken, beer, red pepper & tomatoes; cook 10 minutes or until liquid almost disappears.
9. Remove from heat.
10. Reserve 1 tablespoon green onion & 1 tablespoon olives for garnish. stir remaining green onion, olives & chilies into chicken mixture; set aside.
11. Combine flour, salt, cumin & coriander in medium saucepan.
12. Gradually add milk, while stirring with a whisk until blended.
13. Place over medium heat; cook 7 minutes or until thick, stirring constantly with whisk.
14. Mix 2 cheeses together in a bowl.
15. Spread 1/2 cup white sauce in bottom of 2 1/2 qt casserole dish coated with cooking spray.
16. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce & 1/2 cup cheese mixture.
17. Repeat layers twice, ending with sauce.
18. Set remaining 1/2 cup cheese aside.
19. Bake, uncovered, at 350 degrees for 40 minutes or until hot.
20. Sprinkle with remaining cheese, reserved green onions & reserved olives; bake additional 5 minutes.
21. Let stand 10 minutes before serving.
22. Spoon onto serving plates.
23. Top each serving with 1 tablespoon sour cream & 1 tablespoon salsa.
|
|