Rating: 3.5 stars
16 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

This hearty casserole features favorite Mexican flavors like chiles, cumin, coriander, and of course–lots of cheese! Serve with refried beans or Spanish rice for a complete meal.

Jill G. Melton, M.S., R.D.
Recipe by Cooking Light October 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
8 servings (serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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 chicken with 2 forks; set aside.

  • Recoat skillet with cooking 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 liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into 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 medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

  • Place cheeses in a bowl; toss well. 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° for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.

  • NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350º for 1 hours or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.

Nutrition Facts

309 calories; calories from fat 28%; fat 9.7g; saturated fat 5.1g; mono fat 2.9g; poly fat 0.9g; protein 28.7g; carbohydrates 26.6g; fiber 2.6g; cholesterol 63mg; iron 2.1mg; sodium 753mg; calcium 324mg.
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