Ingredients: |
Ingredients: 1 1/4 lb. boneless, skinless chicken breast
1 1/2 c. chopped onion
4 garlic cloves, minced
1/2 c. beer (Corona)
1/4-1/2 ground red pepper, optional (may use black pepper)
1 (28 oz.) can whole tomatoes, drained and chopped
1/2 c. sliced green onions
1 (2 1/4 oz.) can sliced black olives
2 (4.5 oz.) cans chopped green chilies, drained
5 Tbs. flour
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground coriander
2 c. 1% low fat milk
2 large egg whites, lightly beaten
3/4 c. (3 oz.) shredded sharp Cheddar cheese
3/4 c. (3 oz.) shredded Monterey Jack cheese
6 corn tortillas, cut in half
1/2 c. fat free sour cream
1/2 c. salsa
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Directions: |
Directions:1. Coat a large nonstick skillet with cooking spray. Place over medium heat. Add chicken and cook 6 minutes on each side until done. Remove chicken from skillet. Cool and shred with two forks. Set aside.
2. Recoat skillet with cooking spray. Place over medium heat. Add onion and garlic. Cook 5 minutes or until tender. Add the chicken, beer, red pepper, and tomatoes. Cook 10 minutes or until most of the liquid evaporates. Remove from heat. Reserve 1 Tbs each of the green onion and olives. Stir remaining green onion, olives, and chilies into the chicken mixture. Set aside.
3. Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until well blended. Place over medium heat and cook about 7 minutes until thickened, stirring constantly with the whisk. Gradually add the hot milk mixture to the egg whites, stirring constantly with the whisk. Set aside.
4. Place cheeses in a bowl and toss to mix.
5. Spread 1/2 c. white sauce in the bottom of a 2 1/2 quart round casserole or souffle dish coated with cooking spray. Arrange four tortilla halves over sauce. top with 2 c. chicken mixture, 1/2 c. white sauce, and 1/2 c. cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 c. cheese mixture aside.
6. Bake, uncovered, at 350 for 40 minutes or until hot. Sprinkle with the remaining cheese mixture and the reserved green onions and olives. Bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa. |
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