Chicken Enchilada Casserole 2

Course : Enchiladas
Serves: 8
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1 spray cooking spray
1 1/4 pounds chicken breast -- skinned and boned
1 1/2 cups chopped onion
4 cloves garlic
1/2 cup beer
1/4 teaspoon ground red pepper -- (1/4 to 1/2)
28 Ounces whole tomatoes -- drained and chopped
1/2 cup thinly sliced green onions
1 can ripe olives -- (2 1/4 Ounces) drained and sliced
2 cans green chili peppers -- (4.5 Ounces) drained and chopped
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
3/4 cup shredded monterey jack cheese
3/4 cup shredded sharp cheddar cheese
6 whole corn tortillas -- (6-inch) cut in half
1/2 cup fat-free sour cream
1/2 cup salsa

Preparation / Directions:

1. Preheat oven to 350. 2. 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. 3. Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; saute 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. 4. 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. 5. Place cheeses in a bowl; toss well. Set aside. 6. 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 cups chicken mixture, 1/2 cup white sauce, and 1/2 up cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside. 7. 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 350 for 1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated. Calories: 309 Fat: 9.7g Percent of total calories: 28% Cholesterol: 63g Sodium 753g This took a lot of time and preparation, but next time it will be much easier and it was definitely worth it, it was delicious!!

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