Chicken Enchilada Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Cooking Light Magazine and Ingredients:
1 tablespoon canola oil |
1 cup onion |
1 1/2 teaspoons ground cumin |
1 teaspoon chili powder |
1/4 teaspoon garlic salt |
1 dash of ground red pepper |
31 ounce great northern beans, rinsed and drained |
2 cups chicken, shredded |
1 cup thinly sliced green onions, divided |
1/2 cup sliced ripe olives, divided |
18 corn tortillas, 6-inch |
1 cooking spray |
2 cups reduced-fat 4-cheese mexican blend cheese, preshredded |
2 cups green enchilada sauce |
12 tablespoon sour cream, light |
1 cilantro sprigs (optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add prechopped 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.
2. Preheat oven to 350°.
3. 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.
4. 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. Serve with sour cream. Garnish with cilantro sprigs, if desired.
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