Chicken Enchilada Casserole

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Total Time
1hr 30mins
Prep
1 hr 30 mins
Cook
0 mins

Make ahead tip: You can assemble casserole ahead of time. Cover and chill overnight; bake at 350 degrees for 1 hour or until bubbly. Or freeze casserole, thaw in fridge 24 hours, bake 1 hour at 350 degrees.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350 degrees
  2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
  3. Add chicken; cook 6 minutes on each side or until done.
  4. Remove chicken from pan; cool.
  5. Shred chicken with 2 forks.
  6. Re-coat pan with cooking spray; place over medium heat.
  7. Add chopped onion & garlic; saute for 5 minutes, or until tender.
  8. Add chicken, beer, red pepper & tomatoes; cook 10 minutes or until liquid almost disappears.
  9. Remove from heat.
  10. Reserve 1 tablespoon green onion & 1 tablespoon olives for garnish. stir remaining green onion, olives & chilies into chicken mixture; set aside.
  11. Combine flour, salt, cumin & coriander in medium saucepan.
  12. Gradually add milk, while stirring with a whisk until blended.
  13. Place over medium heat; cook 7 minutes or until thick, stirring constantly with whisk.
  14. Mix 2 cheeses together in a bowl.
  15. Spread 1/2 cup white sauce in bottom of 2 1/2 qt casserole dish coated with cooking spray.
  16. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce & 1/2 cup cheese mixture.
  17. Repeat layers twice, ending with sauce.
  18. Set remaining 1/2 cup cheese aside.
  19. Bake, uncovered, at 350 degrees for 40 minutes or until hot.
  20. Sprinkle with remaining cheese, reserved green onions & reserved olives; bake additional 5 minutes.
  21. Let stand 10 minutes before serving.
  22. Spoon onto serving plates.
  23. Top each serving with 1 tablespoon sour cream & 1 tablespoon salsa.