Chicken Enchilada Casserole

A Cooking Light recipe that packs a lot more flavor than the 320 calories per serving would make it seem...

INGREDIENTS

1 1/4 pounds skinless, boneless chicken breast

1 1/2 cups chopped onion

4 garlic cloves, minced

1/2 cup beer

1/4 to 1/2 teaspoon ground pepper

1 (28-ounce can) whole tomatoes, drained and chopped

1/2 cut thinly sliced green onions, divided

1 (2 1/4-ounce) can sliced ripe olives, drained

2 (4.5 ounce) cans chopped green childes, drained

5 tbsp flour

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp ground coriander

2 cups low-fat milk

2 large egg whites, lightly beaten

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 bottled salsa

DIRECTIONS

1. Preheat oven to 350.
2. Coat large nonstick skillet w/ cooking spray; place over medium heat. Add chicken, cook 6 minutes on each side or until done. Remove from pan; cool. Shred chicken.
3. Place chopped onion and garlic in same pan over medium heat. Saute 5 minutes or until tender.
4. Add shredded chicken, beer, red pepper and tomatoes. Cook 10 minutes or until liquid almost evaporates.
5. Reserve 1 tbsp green onions and 1 tbsp olives for garnish. Stir remaining green onions and olives and green chilies into chicken mixture.
6. Combine flour, salt, cumin and coriander in medium saucepan. Gradually add milk, whisking until blended. Place over medium heat, cook 7 minutes or until thick, stirring constantly.
7. Gradually add hot milk mixture to egg whites, stirring constantly with a whisk.
8. Spread 1/2 cup of white sauce in bottom of 2 1/2 quart round casserole or souffle dish coated w/ cooking spray. Arrange 4 tortilla halves over sauce; top with layers of chicken mixture, white sauce and mixed shredded cheeses. Repeat layers twice, ending with sauce.
9. Bake uncovered at 350 for 40 minutes or until hot. Sprinkle remaining 1/2 cup cheese mixture and reserved green onions and olive on top, bake an additional 5 minutes. Let stand before serving.
10. Top each serving with 1 tbsp sour cream and 1 tbsp salsa.

What I did different...
I cheated and used pre-cooked rotisseries chicken from the grocery deli. Very moist. I omitted olive because I don't like them. I completely forgot the beer (though you could substitute chicken broth) and I used only cheddar cheese because I didn't have monteray jack. I also took a pass on the sour cream as a topper. I halved the recipe and it was plenty for our family. Served with a side of tortilla chips.

Results...
Loved it. Lots of flavor! The chicken mixture is fabulous, the green chilies and corn tortillas make the dish.