Chicken Enchilada Casserole

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.

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

•  cooking spray
• 1 1⁄4 lbs boneless skinless chicken breasts
• 1 1⁄2 cups  chopped onions
• 4  garlic cloves, minced
• 1⁄2 cup beer (I used light beer)
• 1⁄4-1⁄2 teaspoon  ground red pepper
• 1 (28 ounce) can whole tomatoes, drained and chopped
• 1⁄2 cup  thinly sliced green onion
• 1 (2 1/4ounce) can sliced ripe olives
• 1 (7 ounce) can  chopped green chilies, drained
• 5  tablespoons wheat 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, slightly beaten (or you can substitute 6 tablespoons egg substitute)
• 1  cup  shredded sharp cheddar cheese
• 1  cup  shredded monterey jack cheese
• 4 (6 inch)  corn tortillas, cut in half
• 1⁄2 cup fat free sour cream
• 1⁄2 cup  bottled salsa

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.