Recipe

Chicken Enchilada Casserole Recipe

Add Step-by-Step Photos	Hayleesgrandma / All my dishes 2 years, 2 months ago This is so good! Prep:30m Cook:40m Servings:4	Hayleesgran
	chicken mexican

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turlak

Ingredients

Cooking spray

1 1/4 pounds skinned, boned chicken breast

1 1/2 cups chopped onion

4 garlic cloves, minced

1/2 cup beer

1/4 to 1/2 teaspoon ground red pepper

1 (28-ounce) can whole tomatoes, drained and chopped

1/2 cup thinly sliced green onions

1 (2 1/4-ounce) can sliced ripe olives, drained

2 (4.5-ounce) cans chopped green chiles, drained

5 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

2 cups 1% low-fat milk

2 large egg whites, lightly beaten or 6 tablespoons egg substitute

3/4 cup (3 ounces) shredded sharp cheddar cheese

3/4 cup (3 ounces) shredded Monterey Jack cheese

6 (6-inch) corn tortillas, cut in half

1/2 cup fat-free sour cream

1/2 cup salsa

Directions

Preheat oven to 350°.

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.

Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 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 onions and 1 tablespoon 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 whisk. Set aside.

Place cheeses in a bowl; toss well. Set aside.

Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole 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. Set remaining 1/2 cup cheese mixture aside.

Bake, uncovered, at 350° 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.

NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350º for 1 hours or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.

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Comments

crystalwaters 2 years, 2 months ago said:
Good grief, this sounds absolutely delicious ... what time should I come over lol? Thanks for a yummy post! :-)

suzalleogram 1 year, 8 months ago said:
This looks delicious!

turlak 1 year, 8 months ago said:
I made this last night w/ a few modifications using what I had on hand and I cut back on the cheese and I used leftover smoked chicken breasts - It was tasty and my family ate it up! Thanks for posting this one!
~Dawn

perlandra 1 year, 7 months ago said:
This sounds absolutely fabulous! will have to test it out in a week or so.

Nanc

nicolehartley 6 months, 2 weeks ago said:
My husband would LOVE this!!!

mizsphinxy 3 months, 2 weeks ago said:
I made this a few nights ago and I am NOT a super cook and I even wowed my gourmet/chef fiancee! Although I did add some enchilada sauce while the shredded chicken was cooking withe the ingredients and drizzled it inside the dish also and it was fab! Try it. We devoured it in two days flat.

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