North Texas GIG

Entrees

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Chicken Enchilada Casserole

1 ¼ pounds skinned, boned chicken breast

1 ½ cups chopped onion

4 garlic cloves, minced

½ cup chicken stock

¼ to ½ tsp ground red peppers

1 (28 oz) can whole tomatoes, drained and chopped

½ cup thinly sliced green onions

1 (2 ¼ oz) can sliced ripe olives, drained

2 (4.5 oz) cans chopped green chilies, drained

5 tblspoons Bette Hagman or other gf flour mixture

½ tsp salt

½ tsp ground cumin

¼ tsp ground coriander

2 cups 1% low-fat milk

2 large egg whites, lightly beaten or 6 tblsp egg substitute

¾ cup shredded gf sharp cheddar cheese

¾ cup shredded Monterey gf Jack cheese

6 gf corn tortillas, cut in half

½ cup gf sour cream

½ cup gf salsa

 

Oven 350°

1.   Coat a large nonstick skillet with Pam, place over med. 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.

2.   Recoat skillet with Pam, place over med. heat.  Add onion and garlic, sauté 5 min. or until tender.  Add chicken, chicken stock, red pepper, and tomatoes, cook 10 minutes or until most of liquid evaporates.  Remove from heat.  Reserve 1 tblsp green onions and 1 tblsp olives for garnish.  Stir remaining green onions, remaining olives and chilies into chicken mixture and set aside.

3.   Combine flour, salt, cumin, and coriander in a med. saucepan.  Gradually add milk, stirring with a whisk until blended.  Place over med. heat, cook 7 min. or until thick, stirring constantly.  Gradually add hot milk mixture to egg whites stirring constantly with whisk.  Set aside.

4.   Place cheeses in a bowl, toss well.  Set aside.

5.   Spread ½ cup white sauce in bottom of a 2 ½ quart round casserole or souffle dish coated with Pam.  Arrange 4 tortilla halves over sauce, top with 2 cups chicken mixture, ½ cup white sauce and ½ cup cheese mixture.  Repeat layers ending with cheese on top.

6.   Bake uncovered for 40 min.  Sprinkle with remaining cheese, onion, olives and bake an additional 5 min.  Let stand 10 min. before serving.  Serve with sour cream and salsa.  Freezes well.