Patio II
Art Print
Dertner, Erin
Buy at AllPosters.com

La Belle Cuisine - More Main Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Chicken Enchilada Casserole

“My doctor told me to stop having intimate dinners for four.
 Unless there are three other people."
~ Orson Welles

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

The Best of
Cooking Light  

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Porto Ercole
Art Print
Mcknight, Thomas
Buy at AllPosters.com

Chicken Enchilada Casserole
Cooking Light Archives

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.
 

Index - Main Dish Recipe Archives
Cinco de Mayo Recipes
Daily Recipe Index
Recipe Archives Index