Tuesday, February 12, 2008

Chicken Enchilada Casserole

Cooking Light Mag. I love this recipe. It is YUMMY! A little more sweet than spicy. It seems quite involved, but it comes together pretty quick.

1 1/4 lbs. skinned, boned, chicken breast
1 1/2 cups chopped onion
4 garlic cloves
1/2 cup beer (I use apple juice)
1/4 to 1/2 tsp. ground red pepper
1 can whole tomatoes drained and chopped
1/2 cup thinly sliced green onions, divided
1 can sliced ripe olives, drained
2 cans chopped green chilies, drained
5 Tbs. all purpose flour
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground coriander
2 cups low fat milk
2 large egg whites, lightly beaten
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Monterey jack cheese
5 corn tortillas cut in half
1/2 cup fat free sour cream
1/2 cup bottled salsa

Pre-heat oven to 350 degrees
Coat 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 pan; cool. Shred chicken with 2 forks.

Recoat pan with cooking spray; place over medium heat. Add chopped onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until liquid almost evaporates. Remove from heat. Reserve 1 Tbs. green onions and 1 Tbs. olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.

Combine flour, salt, cumin, and coriander in a 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 a whisk.

Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole dish or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce.

Bake uncovered at 350 degrees for 30-40 minutes or until hot. Sprinkle with remaining cheese mixture, reserved green onions, and olives. Bake 5 more minutes. Top each serving with 1 Tbs. sour cream, and 1 Tbs. salsa.

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