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Name: Tortilla Chip Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 tablespoon canola oil; 1/2 cup onion chopped; 1 tablespoon fresh garlic minced; 2 tablespoons all-purpose flour; 1 cup 2% milk; 1/2 cup unsalted chicken stock; 1 teaspoon ground cumin; 1/2 teaspoon coriander ground; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper freshly ground; 4 ounces 1/3-less-fat cream cheese; 1 cup canned black beans rinsed and drained; 3 cups cooked chicken breast chopped; 4 ounces baked tortilla chips crushed; 1 roasted red bell pepper chopped; 8 ounces lower-sodium green chile enchilada sauce; 2.5 ounces cheddar-Monterey Jack cheese blend shredded; 2 tablespoons green onions chopped

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INGREDIENTS

1 tablespoon canola oil
1/2 cup onion ; chopped
1 tablespoon fresh garlic ; minced
2 tablespoons all-purpose flour
1 cup 2% milk
1/2 cup unsalted chicken stock
1 teaspoon ground cumin
1/2 teaspoon coriander ; ground
1/4 teaspoon kosher salt
1/4 teaspoon black pepper ; freshly ground
4 ounces 1/3-less-fat cream cheese
1 cup canned black beans ; rinsed and drained
3 cups cooked chicken breast ; chopped
4 ounces baked tortilla chips ; crushed
1 roasted red bell pepper ; chopped
8 ounces lower-sodium green chile enchilada sauce
2.5 ounces cheddar-Monterey Jack cheese blend ; shredded
2 tablespoons green onions ; chopped

Servings

INSTRUCTIONS

Preheat oven to 350 degrees.

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.

Spread 1/2 cup milk mixture over bottom of a broiler-safe 11x7-inch baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 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 degrees for 30 minutes. Sprinkle with green onions.

NOTES

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Tortilla Chip Casserole

1 tablespoon canola oil
1/2 cup onion chopped
1 tablespoon fresh garlic minced
2 tablespoons all-purpose flour
1 cup 2% milk
1/2 cup unsalted chicken stock
1 teaspoon ground cumin
1/2 teaspoon coriander ground
1/4 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
4 ounces 1/3-less-fat cream cheese
1 cup canned black beans rinsed and drained
3 cups cooked chicken breast chopped
4 ounces baked tortilla chips crushed
1 roasted red bell pepper chopped
8 ounces lower-sodium green chile enchilada sauce
2.5 ounces cheddar-Monterey Jack cheese blend shredded
2 tablespoons green onions chopped

Preheat oven to 350 degrees.
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.
Spread 1/2 cup milk mixture over bottom of a broiler-safe 11x7-inch baking dish.  Layer beans, 1 1/2 cups chicken, and 2 ounces chips.  Top with 1/2 cup milk mixture.  Layer 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 degrees for 30 minutes. Sprinkle with green onions.

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Nutrition

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Serving Size: 1 Serving (239g)
Recipe Makes: 6 Servings

Calories: 311
Calories from Fat: 112 (36%)

Amt Per Serving		% DV

	Total Fat 12.4g	17 %
	Saturated Fat 4.7g	24 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 2g
Cholesterol 80.9mg		25 %
Sodium 336.8mg		12 %
Potassium 367.1mg		10 %
Total Carbohydrate 22g		6 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 20.7g
Protein 26.5g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 311

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