Chicken Enchilada Casserole

8 Servings

Try this Chicken Enchilada Casserole recipe, or post your own recipe for Chicken Enchilada Casserole

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Chicken Enchilada Casserole Ingredients

Cooking spray	1/2 ts Salt
1 1/4 lb Chicken breasts without skin	1/2 ts Ground cumin
1 1/2 c Onion; chopped	1/4 ts Ground coriander
4 Cloves garlic; minced	2 c Milk; 1% lowfat
1/2 c Beer	6 tb Egg substitute; liquid(or 2
1/2 ts Ground red pepper	3/4 c Sharp cheddar cheese;
1 cn (28oz) tomato; drained,	3/4 c Monterey jack cheese;
1/2 c Green onion; thinly sliced	6 md Corn tortillas; cut in 2"
1 cn (2.25oz) ripe olives;	1/2 c Sour cream; light
2 cn (4.5oz) green chiles;	1/2 c Salsa
5 tb Flour

Instructions for Chicken Enchilada Casserole

1. 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 skillet; let cool. Shred chicken with 2 forks; set aside. 2. Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; saut? 5 minutes or until tender. Add shredded chicken, beer, red pepper and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onion and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside. 3. 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 substitute, or egg whites, stirring constantly with whisk. Set aside. 4. Place cheeses in bowl; toss well and set aside. Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or souffle dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cup chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside. 5. Bake in a preheated 350 degree oven, uncovered, for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa. NOTES : You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 degrees for 1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated. Recipe by: Cooking Light October 1996 Posted to TNT - Prodigys Recipe Exchange Newsletter by jaclyn@itexas.net (Jack Dickson) on Sep 22, 1997

Main Ingredient: ChickenCuisine: Uncategorized