Chicken Enchilada Casserole

  Sue Freeman   posted 04-24-98  

  Chicken Enchilada Casserole 

  Cooking spray 
  1-1/4 pounds skinned, boned chicken breast 
  1-1/2 cups chopped onion 
  4 garlic cloves, minced 
  1/2 cup beer 
  1/4 to 1/2 teaspoon ground red pepper 
  1 (28-ounce) can whole tomatoes, drained and chopped 
  1/2 cup thinly sliced green onions 
  1 (2-1/4-ounce) can sliced ripe olives, drained 
  2 (4.5-ounce) cans chopped green chiles, drained 
  5 tablespoons all-purpose 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, lightly beaten or 6 tablespoons egg substitute
  3/4 cup (3 ounces) shredded sharp cheddar cheese 
  3/4 cup (3 ounces) shredded Monterey Jack cheese 
  6 (6-inch) corn tortillas, cut in half 
  1/2 cup fat-free sour cream 
  1/2 cup salsa 


  Preheat oven to 350 degrees. 
  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; saute 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 souffle 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 degrees 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. 
  Yield: 8 servings (serving size: 1 wedge, 1 tablespoon sour 
  cream, and 1 tablespoon salsa). 

  Note: You can assemble the casserole ahead of time; cover and 
  chill in the refrigerator overnight, then bake at 350 degrees for 
  1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 
  24 hours, then bake for 1 hour or until thoroughly heated. 


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