Tortilla Chip Casserole

Photo by Susan M.

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    Tbsp canola oil

  • 1/2

    cup chopped onion

  • 1

    Tbsp minced garlic

  • 2

    Tbsp all purpose flour

  • 1

    cup 2% reduced-fat milk

  • 1/2

    cup unsalted chicken stock

  • 1

    tsp ground cumin

  • 1/2

    tsp ground coriander

  • 1/4

    tsp kosher salt

  • 1/4

    tsp freshly ground black pepper

  • 4

    oz 1/3-less-fat cream cheese

  • 1

    cup canned black beans, rinsed and drained

  • 3

    cups chopped cooked chicken breast

  • 4

    oz baked tortilla chips, crushed

  • 1

    roasted red bell pepper, chopped

  • 8

    oz lower-sodium green chile enchilada sauce

  • 2.5

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

  • 2

    Tbsp chopped green onions

Directions

Pre-heat oven to 350 F. Heat oil in saucepan over medium heat. Add onion and cook for 6 minutes. Add the garlic and flour and cook for another 2 minutes. Gradually, add the milk and stock, stirring constantly, bring to a boil. Remove from heat and stir in the cumin, coriander, salt, pepper, and cream cheese. Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7″ baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces of tortilla chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces of 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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