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Chicken Enchilada Casserole

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Chicken Enchilada Casserole
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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
 A 28-ounce can whole tomatoes,
drained, chopped
1/2 cup thinly sliced green onions
A 2 1/4-ounce can sliced ripe olives, drained
Two 4.5-ounce cans chopped
green chiles, drained
5 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups low-fat milk
2 large egg whites, lightly beaten
3/4 cup (3 ounces) shredded sharp Cheddar
3/4 cup (3 ounces) shredded Monterey Jack
Six 6-inch corn tortillas, cut in half
1/2 cup fat-free sour cream
1/2 cup salsa

Preheat oven to 350 degrees F. 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 the chicken with 2 forks; set aside.
Recoat skillet with spray; place over medium heat. Add onion and garlic;
sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper
and tomatoes. Cook 10 minutes or until most of the liquid evaporates.
Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon
olives for garnish. Stir remaining green onions, olives and the green chiles
into the 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 moderate heat;
cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with wire whisk. Set aside.
Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or soufflé 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 F. 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions and olives. Bake
an additional 5 minutes. Let stand 10 minutes. Serve with sour cream and
salsa. (Casserole can be assembled ahead of time, cover and chill in refri- gerator overnight, then bake at 350 degrees F. 1 hour. Or freeze casserole,
thaw in refrigerator 24 hours, then bake 1 hour or until thoroughly heated.)
Yield: 4 to 6 servings.
 

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