INGREDIENTS

INSTRUCTIONS

FILLING
OPTIONAL
WHITE SAUCE
GARNISHES
* original called for 3/4 cup cheddar cheese and 3/4 cup Monterey Jack
cheese (I may use more cheese next time, but it was rich and delicious
without, too.)
Preheat oven to 350.
Saute onion and garlic for 5 minutes or until tender. Add beans, beer, red
pepper, and tomatoes, and anything else you wish to include in the filling
(such as a cooked potato or rice). Cook 10 minutes or until most of the
liquid evaporates. Add the roasted red pepper and canned chiles. Remove
from heat.
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.
(It would be easier to prepare the sauce in a microwave so you don't have
to continuously stir.)
Place cheeses, if using, 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 6 tortilla halves over
sauce; top with 2 cups filling mixture, 1/2 cup white sauce, and 1/3 of the
cheese mixture. Repeat layers twice, ending with sauce. Set remaining
cheese mixture aside. (This is so you can add it to the top at the last
minute for a pretty presentation. I didn't bother with this; I simply put
the last cheese underneath the cream sauce. It was still pretty!)
Bake, uncovered, at 350 for 40 minutes or until hot. Sprinkle with
remaining cheese mixture; bake an additional 5 minutes. Let stand 10
minutes before serving. (And do let it stand! I didn't, and the first
serving was like a soup. After standing, it into a quiche-like
consistency.)
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 hour or until bubbly. Or
freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or
until thoroughly heated.
Per serving: 339 Calories; 3g Fat (7% calories from fat); 19g Protein; 61g
Carbohydrate; 6mg Cholesterol; 725mg Sodium Food Exchanges: 2 1/2
Starch/Bread; 1 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat
NOTES : This was inspired by the Chicken Enchilada Casserole from Cooking
Light, October 1996. Whether you use the original recipe with chicken, or
this version with white beans, it is an excellent casserole! It is even
good without cheese, and would be fine made with a light soy milk. As
others have reported, this dish does take some time to prepare and
assemble, but everything can be prepared ahead of time. It freezes well
both before and after baking.
Recipe by: Ellen Rakes <ellen@brakes.elekta.com> (inspired by CL mag)
Posted to Digest eat-lf.v097.n105 by "Ellen C." <ellen@elekta.com> on Apr
21, 1997

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”