Chicken Enchilada Casserole

Photo by HOWARD L. PUCKETT

Ingredients

½ cup beer
4 garlic cloves, minced
¼ to 1/2 teaspoon ground red pepper
1 (28-ounce) can whole tomatoes, drained and chopped
½ cup thinly sliced green onions
½ cup salsa
1 (2 1/4-ounce) can sliced ripe olives, drained
+ 14 more ingredients
- 2 (4.5-ounce) cans chopped green chiles, drained
- 5 tablespoons all-purpose flour
- ½ teaspoon salt
- ¾ cup (3 ounces) shredded Monterey Jack cheese
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 2 cups 1% low-fat milk
- 2 large egg whites, lightly beaten or 6 tablespoons egg substitute
- ¾ cup (3 ounces) shredded sharp cheddar cheese
- 6 (6-inch) corn tortillas, cut in half
- ½ cup fat-free sour cream
- 1 ½ cups chopped onion
- 1 ¼ pounds skinned, boned chicken breast
- Cooking spray

Preheat oven to 350°. 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...

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Comments

Variations on Chicken Enchilada Casserole

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- Dash of ground red pepper
- 1 teaspoon chili powder
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- 6 boneless, skinless chicken breast halves, chopped
- 3 clove garlic, minced
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- 1/4 c margarine
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