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From: Brenda Adams <adamsfmle@s...>
Date:
Mon Jun 19, 2000 2:41 pm
Subject: Chicken Enchilada
Casserole
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Chicken Enchilada Casserole
Recipe By
:
Serving Size : 8 Preparation Time :0:00
Categories :
Chicken
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
cooking spray
1 1/4 pounds
boneless skinless chicken breasts
1 1/2 cups onion --
chopped
4 cloves garlic -- minced
1/2 cup beer
1/2 teaspoon
ground red pepper
28 ounces canned whole tomatoes -- drained
& chopped
1/2 cup green onions -- thinly sliced
2 1/4
ounces sliced ripe olives -- drained
2 cans green chiles -- (4
1/2 oz.) chopped
& drained
5 tablespoons all-purpose
flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4
teaspoon ground coriander
2 cups 2% low-fat milk
2 large egg
whites -- lightly beaten
3/4 cup sharp cheddar cheese --
shredded
3/4 cup monterey jack cheese -- shredded
6 corn
tortillas -- (6-inch) cut in half
1/2 cup fat-free sour
cream
1/2 cup salsa
Preheat oven to 350
degrees.
Coat a large non-stick 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. Add onion and garlic;
saute 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 onions
and 1 tablespoon olives for garnish. Stir remaining green
onions, remaining olives and chiles into chicken mixture; set
aside.
Combine flour, salt, cumin and coriander in a medium
saucepan. Gradually add hot milk mixture to egg whites, stirring
constantly with whisk. Set aside.
Places cheeses in a bowl;
toss well. Set aside.
Spread 1/2 cup white sauce in bottom of
a 2 1/2-quart round casserole dish coated with cooking spray.
Arrange 4 tortilla halves over sauce; top with 2 cups 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.
Bake, 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 servings. 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
degrees for 1 hour or until bubbly.
Yields 8 servings
(Serving size = 1 wedge, 1 tablespoon sour cream and 1 tablespoon salsa)
CALORIES: 309; PROTEIN: 29g; CARBS:
27g; FAT: 10g; FIBER: 3g; IRON: 2mg;
SODIUM: 753mg; CHOL: 63mg;
CALC: 324mg.
Found at: http://www.geocities.com/NapaValley/4688/spicy_chicken_tacos.htm
mc'd
by Brenda Adams 6/00
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