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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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 311
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