• Fd1793ac1bcfddc321ca6f08bd838658

Tortilla Chip Casserole

Tortilla Chip Casserole retains all the full-flavor of this popular chicken comfort dish but with lighter ingredients.

Prep
Cook
Serves 6people
Ingredients
1
tbs canola oil
1/2
cup chopped onion
1
tbs minced fresh garlic
2
tbs all-purpose flour
1
cup 2% reduced-fat milk
1/2
cup unsalted chicken stock
1
tsp ground cumin
1/2
tsp ground coriander
1/4
tsp kosher salt
1/4
tsp freshly ground black pepper
4
ozs 1/3-less-fat cream cheese
1
cup organic canned black beans, rinsed and drained
3
cups chopped cooked chicken breast
4
ozs baked tortilla chips, crushed
1
roasted red bell pepper, chopped
8
ozs lower-sodium green chile enchilada sauce (such as Frontera)
2.5
ozs shredded cheddar-Monterey Jack cheese blend (about 2/3 cup)
2
tbs chopped green onions
Directions
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 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7-inch baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 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

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