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
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.
Recoat skillet with cooking spray; place over medium heat.
Add onion and garlic; saut 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.
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.
Place cheeses in a bowl; toss well. Set aside.
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.
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 hours or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.