chicken enchilada casserole oct 1996?

[mhayes]

lost my recipe after i purchased all ingredients chicken onion green onions chopped green chiles canned tomatoes black olives corn tortillas cheddar and monterrey jack cheese help!

[kentgirl]

I found this recipe on the web. Here's the link:
http://food4.epicurious.com/HyperNews/get/archive_swap33601-33700/33660/1.html

Have you made this before? Is it good?

[RobinC]

This is one of my favorites. Here is the recipe.

* Exported from MasterCook *

Chicken Enchilada Casserole

Recipe By : Cooking Light YEAR: 1996 ISSUE: October PAGE: 114
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 1/4 pounds boneless skinless chicken breasts
1 1/2 cups chopped onion
4 garlic cloves -- minced
1/2 cup beer
1/2 teaspoon ground red pepper
28 ounces whole tomatoes
drained and chopped
1/2 cup thinly sliced green onions
2 1/4 ounces olives
drained and sliced
2 cans chopped green chiles -- (4.5-ounce) drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups 1% low-fat milk
2 large egg whites -- lightly beaten or 6
tablespoons egg substitute
3/4 cup shredded sharp cheddar cheese -- (3 ounces)
3/4 cup shredded Monterey Jack cheese -- (3 ounces)
6 corn tortillas -- (6-inch) cut in
half
1/2 cup fat-free sour cream
1/2 cup salsa

Preheat oven to 350 degrees.

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; saute 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 souffle 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 degrees 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.


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Serving Ideas : Serve with sour cream and salsa.

NOTES : You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 degrees for 1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated. Yield: 8 servings (serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon salsa).