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°.
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.
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