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TORTILLA CHIP CASSEROLE…

TORTILLA CHIP CASSEROLE…

Hands-on: 30 min. Total: 60 min.
1 tablespoon canola oil

½ cup chopped onion

1 tablespoon minced fresh garlic

2 tablespoons all-purpose flour

1 cup 2% reduced-fat milk

½ cup unsalted chicken stock

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon kosher salt

¼ teaspoon black pepper

4 ounces ⅓-less-fat cream cheese

1 cup organic canned black beans, rinsed and drained

3 cups chopped cooked chicken breast

4 ounces baked tortilla chips, crushed

1 roasted red bell pepper, chopped

8 ounces lower-sodium green chile enchilada sauce (such as Frontera)

2.5 ounces shredded cheddar–Monterey Jack cheese blend (about ⅔ cup)

2 tablespoons chopped green onions

1. Preheat oven to 350°.

TORTILLA CHIP CASSEROLE...
TORTILLA CHIP CASSEROLE…

2. Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. ­Gradually add milk and stock, stirring
constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.

3. Spread ½ cup milk mixture over bottom of a broiler-safe 11 x 7–inch baking dish. Layer beans, 1½ cups chicken, and 2 ounces chips. Top with ½ cup milk mixture. Layer 1½ cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. Sprinkle with green onions.

SERVES 6

CALORIES 379; FAT 14.6g (sat 6.8g, mono 4.6g, poly 1.4g); PROTEIN 28.5g; CARB 34.2g; FIBER 4.7g; CHOL 75mg; IRON 1.9mg; SODIUM 686mg; CALC 215mg

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