Chicken Enchilada Casserole

enchiladas

1 vegetable cooking spray
1.25 lb chicken breasts without skin; boned
1.50 cup onions; chopped
4.00 cloves garlic; minced
0.50 cup beer
0.50 teaspoon ground red pepper
1.00 whole tomatoes; canned, drained and
1 ; chopped
0.50 cup green onions; thinly sliced
1.00 can sliced black olives; drained
2.00 can green chiles; drained and chopped
5.00 tablespoon all-purpose flour
0.50 teaspoon salt
0.50 teaspoon ground cumin
0.25 teaspoon coriander; ground
2.00 cup milk; 1% lowfat
2.00 large egg whites; beaten
0.75 cup sharp cheddar cheese; shredded
0.75 cup monterey jack cheese; shredded
6.00 corn tortillas; cut in half
0.50 cup sour cream
0.50 cup salsa

1.Preheat oven to 350 F. 2. 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. 3. Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; saut‚ 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of the liquid evaporates. Remove from heat. Reserve 1 Tbsp. green onions and 1 Tbsp. olives for garnish. Stir remaining green onions, remaining olives, and chilies into chicken mixture; set aside. 4.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 a whisk. Set aside. 5.Place cheeses in a bowl; toss well. Set aside. 6.Spread 1/2 cup white sauce in bottom of a 2 1/2 qt. round casserole or souffl‚ 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 the sauce. Set remaining 1/2 cup cheese mixture aside. 7. Bake, uncovered, at 350 F for 40 minutes or until hot. Sprinkle with remaining 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. © 1997 Lifetime Entertainment Services. All rights reserved. NOTES : You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 F for 1 hr. or until bubbly. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.