Oct 24

Chicken Enchilada Casserole

SERVES: 6

Ingredients

¾ cup water
½ cup chopped onion
½ teaspoon instant chicken bouillon granules
2 cloves garlic, minced
⅛ teaspoon ground black pepper
½ cup light dairy sour cream
2 tablespoons nonfat dry milk powder
1 tablespoon all-purpose flour
1 ½ cups shredded cooked chicken breast or turkey breast (about 8 ounces)
1 (8 ounce) can no-salt-added tomato sauce
1 4-ounce can diced green chile peppers, drained or 1 or 2 canned jalapeño chile peppers, rinsed, seeded and finely chopped (see Tip)
2 tablespoons snipped fresh cilantro or 1/2 teaspoon ground coriander
1 serving Nonstick cooking spray
4 (6 inch) corn tortillas, cut into 1-inch-wide strips
1 cup canned black beans or kidney beans, rinsed and drained
½ cup shredded reduced-fat Monterey Jack cheese (2 ounces)
1 bunch Fresh cilantro leaves

Step 1 – Preheat oven to 350 degrees F. For chicken filling: In a medium saucepan, combine the water, onion, bouillon granules, garlic and black pepper. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender. Do not drain. In a small bowl, combine sour cream, nonfat dry milk powder and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in chicken. Set filling aside.
Step 2 – In another small bowl, combine tomato sauce, chile peppers and snipped cilantro. Set aside.
Step 3 – Coat a 2-quart baking dish with nonstick cooking spray. Arrange tortilla strips in the baking dish. Top with chicken filling. Top with beans. Top with tomato sauce mixture.
Step 4 – Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese. If desired, garnish with cilantro leaves. Let stand for 5 minutes before serving.

http://www.eatingwell.com/recipe/267484/chicken-enchilada-casserole/

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