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Chicken Enchilada Casserole

cooking spray
1 1/4 pounds skinned, boned chicken breast
1 1/2 cups chopped onion
4 garlic cloves, minced
1/2 cup beer
1/4 teaspoon ground red pepper, (1/4 to 1/2)
1 (28-ounce) can whole tomatoes, drained and chopped
1/2 cup thinly sliced green onions
1 (2-1/4-ounce) can sliced ripe olives, drained
2 (4.5-ounce) cans chopped green chiles, drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups 1% low-fat milk
2 large egg whites, lightly beaten or 6 tablespoons egg substitute
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 salsa

Preheat oven to 350 degrees.

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. 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 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. Place cheeses in a bowl; toss well. Set

Spread 1/2 cup white sauce in bottom of a 2-1/2-quart round casserole
or souffle 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, at 350 degrees 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 serving. Serve with sour cream and salsa. Yield: 8 servings
(serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon


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