Chicken Enchilada Casserole

Chicken Enchilada Casserole
Chicken Enchilada Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    pounds skinless boneless chicken breasts

  • 1 1/2

    cups online, chopped

  • 4

    cloves garlic, minced

  • 1/2

    cup beer

  • 1/4

    teaspoon ground red pepper

  • 1

    (28 ounce) can chopped tomatoes, drained

  • 1/2

    cup green onions, thinly sliced (divided)

  • 2

    (2 1/4 ounce) can sliced olives, drained (divided)

  • 2

    (4 ounce) cans chopped green chiles, drained

  • 5

    tablespoons flour

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground cumin

  • 1/4

    teaspoon ground coriander seed

  • 2

    cups 1% low fat milk

  • 2

    large egg whites, lightly beaten

  • 3/4

    cup shredded sharp cheddar cheese

  • 3/4

    cup shredded monterey jack cheese

  • 6

    (6-inch) corn tortillas, cut in half

  • 1/2

    cup fat free sour cream

  • 1/2

    cup salsa

Directions

1. Preheat oven to 350 degrees F. Coat 2 1/2 quart casserole dish with cooking spray. 2. Spray a large nonstick skillet with cooking spray. Place over medium heat until hot. Add chicken; cook 6 minutes on each side, or until done. Remove chicken from skillet and let cool. Shred chicken with 2 forks; set aside. 3. Re-coat skillet with cooking spray; place over medium heat. Add onion and garlic; saute 5 minutes or until tender. Add shredded chicken, beer, red pepper and tomatoes; cook 15 minutes, or until most of the liquid had evaporated. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir in remaining green onions, olives and chilies into chicken mixture; set aside. 4. Combine flour, salt, cumin and coriander in medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside. 5. Place cheeses in bowl; toss well and set aside. 6. Spread 1/2 cup white sauce in bottom of casserole dish. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup sauce and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set aside remaining 1/2 cup cheese mixture. 7. Bake, uncovered, or 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese, reserved green onions and olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: