| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Casseroles, Chicken | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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