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Tortilla Chip Casserole

By

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

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Rate this recipe 4.5/5 (20 Votes)
Tortilla Chip Casserole 1 Picture

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

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

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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