Friday, March 14, 2014
Tortilla Chip Casserole
This recipe was adapted from The Way To His Heart.
1 Tbsp canola oil ( used olive oil)
1/2 cup chopped onion
1 Tbsp minced garlic
2 Tbsp all purpose flour
1 cup 2% reduced-fat milk
1/2 cup unsalted chicken stock
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp kosher salt ( didn't use salt)
1/4 tsp freshly ground black pepper
4 oz 1/3-less-fat cream cheese
3 cups chopped cooked chicken breast
1 cup canned black beans, rinsed and drained
4 oz baked tortilla chips, crushed( I also had some baked wontons that I tossed in)
1 roasted red bell pepper, chopped ( used a green pepper- not roasted)
8 oz lower-sodium green chile enchilada sauce
2.5 oz shredded cheddar-Monterey Jack cheese blend (about 2/3 cup) ( Used a Mexican Blend)
2 Tbsp chopped green onions
Pre-heat oven to 350 F.
In a large saucepan heat the oil over medium heat. Add the chopped onions and cook until onion are soft and translucent and add the garlic and flour. Cook mixture for 2 to 3 minutes.
Slowly add the milk and stock, stirring constantly. Bring to a boil making sure you still stir .
Remove from the heat and stir in the cumin, coriander, salt if you are using it, pepper and cream cheese.
In a 11 X 7 baking dish spread half of the milk mixture over the bottom of the dish.
On top of the milk mixture add a layer of beans.
Next in line is the chicken- add 1 1/2 cups on top of the beans.
The tortilla chips are added to top the chicken.
Repeat process one more time.
When the last layer is in the pan top with 1 cup of the milk mixture and the enchilada sauce.
Sprinkle with the shredded cheese and bake for 30 minutes in the preheated 350 degree oven.
Garnish with cut up green onions.