Chicken Enchilada Casserole

Chicken Enchilada Casserole
Chicken Enchilada Casserole might be just the Mexican recipe you are searching for. One portion of this dish contains around 14g of protein, 13g of fat, and a total of 329 calories. For $1.56 per serving, you get a main course that serves 8. It is a good option if you're following a vegetarian diet. Head to the store and pick up corn tortillas, ground pepper, garlic cloves, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for Autumn.

Instructions

1
Preheat oven to 35
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2
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
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3
Add chicken; cook 6 minutes on each side or until done.
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4
Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.
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5
Recoat skillet with cooking spray; place over medium heat.
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6
Add onion and garlic; saut 5 minutes or until tender.
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7
Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates.
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8
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.
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9
Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended.
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SaltSalt
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10
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.
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11
Place cheeses in a bowl; toss well. Set aside.
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12
Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or souffl 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.
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13
Bake, uncovered, at 350 for 40 minutes or until hot.
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14
Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes.
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15
Let stand 10 minutes before serving.
16
Serve with sour cream and salsa.
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17
NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 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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Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Stoltz Organic Pinot Noir
Stoltz Organic Pinot Noir
This Pinot shows well with its deep rich color and floral aroma for an organic Columbia Gorge Pinot noir. Everything is in order for this wine to either welcome years of aging or be drunk on the spot.
DifficultyExpert
Ready In45 m.
Servings8
Health Score29
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