Tortilla Chip Casserole

Cooking Light - kid friendly Calories: 379 Fat: 14.6g Saturated fat: 6.8g Monounsaturated fat: 4.6g Polyunsaturated fat: 1.4g Protein: 28.5g Carbohydrate: 34.2g Fiber: 4.7g Cholesterol: 75mg Iron: 1.9mg Sodium: 686mg Calcium: 215mg
Photo by Stephanie M.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon canola oil

  • 1/2

    cup chopped onion

  • 1

    tablespoon minced fresh garlic

  • 2

    tablespoons all-purpose flour

  • 1

    cup 2% reduced-fat milk

  • 1/2

    cup unsalted chicken stock

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon ground coriander

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 4

    ounces 1/3-less-fat cream cheese

  • 1

    cup organic canned black beans, rinsed and drained

  • 3

    cups chopped cooked chicken breast

  • 4

    ounces baked tortilla chips, crushed

  • 1

    roasted red bell pepper, chopped

  • 8

    ounces lower-sodium green chile enchilada sauce (such as Frontera)

  • 2.5

    ounces shredded cheddar-Monterey Jack cheese blend (about 2/3 cup)

  • 2

    tablespoons chopped green onions

Directions

1. Preheat oven to 350°. 2. Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. ­Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese. 3. Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7-inch baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. Sprinkle with green onions.

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