Chicken Enchilada Casserole

Chicken-Enchilada-Casserole.jpg
California Olive Committee
http://pgoarelish2.files.wordpress.com/2011/01/chicken_enchilada_casserole_01_201204241409022.jpg?w=150
  • Yield: 8 servings
  • Prep: 30 mins
  • Cook: 45 mins

You can improvise on this chicken filling about any way you like. Add bell peppers and jalapenos, use canned tomatoes, or add cilantro. Use leftover rotisserie chicken if you have it on hand.

Ingredients

Chicken Filling:
6 boneless, skinless chicken breast halves, chopped
3cloves garlic, minced
3 tomatoes, chopped
1 onion, chopped
1/2teaspoon cayenne pepper
3/4cup beer
1cup California Ripe Olives, sliced
1 (7-ounce) can diced green chiles
Sauce:
5tablespoons butter
5tablespoons all-purpose flour
1/2teaspoon salt
1/2teaspoon ground cumin
1/4teaspoon white pepper
1/4teaspoon ground coriander
2cups 2 percent reduced-fat milk
2 eggs
Casserole:
6ounces sharp Cheddar cheese, shredded
4ounces Monterrey Jack cheese, shredded
6 green onions
6 corn tortillas

Instructions

  1. To prepare filling, combine chicken, garlic, tomatoes, onions, cayenne pepper and beer in a large nonstick skillet. Simmer over medium heat 10 minutes or until chicken is cooked and liquid evaporates. Remove from heat and stir in olives and chilies. Set aside.
  2. To prepare sauce, melt butter in a medium saucepan over medium heat. Add flour, salt, cumin, white pepper and coriander. Cook, whisking well, until thick and bubbly. Add milk, whisking constantly until thick. Remove from heat. Whisk in eggs.
  3. Preheat oven to 350F.
  4. To prepare casserole, blend together shredded cheeses and set aside. Spread 1/2 cup sauce in bottom of 2-quart soufflé dish. Top with 2 tortillas, cutting to fit in one even layer. Spoon one-third of the chicken mixture over tortillas. Top with one-third of the remaining sauce, one-third of the cheese and one-third of the green onions. Repeat layers twice with remaining ingredients, ending with cheese and green onions. Cover with foil and bake 30 to 40 minutes, until hot and bubbly. Serve with salsa and sour cream.

Recipe courtesy of the California Olive Committee

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 470
  • Fat 26g
  • Saturated Fat 14g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 8g
  • Cholesterol 160mg
  • Sodium 740mg
  • Potassium 540mg
  • Carbohydrate 24g
  • Fiber 3g
  • Sugars 5g
  • Protein 35g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 30%
  • Calcium 45%
  • Iron 15%
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