<-----googlescript--->

Chicken Enchilada Casserole



  • Prep Time: N/A
  • Cooking Time: N/A

Chicken Enchilada Casserole

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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; 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 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.

Ingredients:

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

Serves:

8 Servings

Flag as inappropriate