Ingredients: |
Ingredients: 1 T. canola oil
1 c. chopped onion
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. garlic salt
Dash of ground red pepper
2 (15.5-ounce) cans Great Northern beans, drained
2 c. shredded cooked chicken
1 c. thinly sliced green onions, divided
1/2 c. sliced ripe olives, divided
18 (6-inch) corn tortillas, divided
Cooking spray
2 c. (8 ounces) 4-cheese Mexican blend cheese,
divided
1 c. 1% low-fat milk
1/2 c. chopped fresh cilantro
1 (16-oz.) jar green salsa
|
Directions: |
Directions:Heat oil in a large nonstick skillet over medium heat.
Add
onion; cook 3 minutes or until tender, stirring frequently.
Stir
in cumin, chili powder, garlic salt, and pepper; cook 1
minute. Stir in beans; cook 2 minutes. Remove from
heat.
Add chicken, 1/2 cup green onions, and 7 tablespoons
ripe
olives; stir well.
Preheat oven to 350°.
Layer 6 tortillas on bottom of a 13 x 9-inch baking dish
coated with cooking spray. Spread 2 cups chicken
mixture
over tortillas; sprinkle with 3/4 cup cheese. Repeat
layers
once. Top with remaining 6 tortillas.
Combine milk, chopped cilantro, and salsa in a
blender, and
process until smooth. Pour over top of tortillas. Cover
and
bake at 350° for 35 minutes. Uncover, sprinkle with
remaining 1/2 cup cheese, remaining 1/2 cup green
onions,
and remaining 1 tablespoon olives. Bake for 5 minutes
or
until cheese melts. Garnish with cilantro sprigs, if
desired.
May be served with a dallop of sour cream. |
This recipe for Chicken Enchilada Casserole is from