Chicken Enchilada Casserole

Ingredients

• 1 tablespoon canola oil
• 1 cup prechopped fresh onion
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon garlic salt
• Dash of ground red pepper
• 2 (15.5-ounce) cans Great Northern beans, rinsed and drained
• 2 cups shredded skinless, boneless rotisserie chicken
• 1 cup thinly sliced green onions, divided
• 1/2 cup sliced ripe olives, divided
• 18 (6-inch) corn tortillas, divided
• Cooking spray
• 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
• 1 cup 1% low-fat milk
• 1/2 cup chopped fresh cilantro
• 1 (16-ounce) jar green salsa
• 10 tablespoon reduced-fat sour cream
• Cilantro sprigs (optional)

Preparation

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.