Free Recipe Chicken Enchilada Casserole 2
Recipe Type: Free Casserole Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8
Ingredients for Chicken Enchilada Casserole 2 Recipe
Cooking spray
1-1/4 lb Chicken breasts without skin
-and bone
1-1/2 c Onion; chopped
4 Cloves garlic; minced
1/2 c Beer
1/2 ts Ground red pepper
1 cn (28oz) tomato; drained,
-chopped
1/2 c Green onion; thinly sliced
1 cn (2.25oz) ripe olives;
-drained, chopped
2 cn (4.5oz) green chiles;
-drained, chopped
5 tb Flour
1/2 ts Salt
1/2 ts Ground cumin
1/4 ts Ground coriander
2 c Milk; 1% lowfat
6 tb Egg substitute; liquid(or 2
-lg egg whites)
3/4 c Sharp cheddar cheese;
-shredded
3/4 c Monterey jack cheese;
-shredded
6 md Corn tortillas; cut in 2
-pcs.
1/2 c Sour cream; light
1/2 c Salsa
Chicken Enchilada Casserole 2 Preparation
1. 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. 2. Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 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 onion and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside. 3. 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 substitute, or egg whites, stirring constantly with whisk. Set aside. 4. Place cheeses in bowl; toss well and 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 cup 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. 5. Bake in a preheated 350 degree oven, uncovered, 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. NOTES : 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. Recipe by: Cooking Light October 1996 Posted to TNT – Prodigy’s Recipe Exchange Newsletter by jaclyn@itexas.net (Jack Dickson) on Sep 22, 1997
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