Chicken Enchiladas Casserole

1 ¼ lbs skinless boneless chicken breasts
1 ½ cups onions, chopped
4 cloves garlic, minced
½ cup beer
¼ tsp ground red pepper
28 oz can chopped tomatoes, drained
½ cup green onions, thinly sliced (divided)
Two 2 ¼ oz can sliced olives, drained (divided)
Two 4oz. cans chopped green chilies, drained
5 Tbs flour
½ tsp salt
½ tsp ground cumin
¼ tsp ground coriander seed
2 cups 1% low fat milk
2 large egg whites, lightly beaten
¾ cup shredded sharp cheddar cheese
¾ cup shredded Monterey Jack cheese
Six 6″ corn tortillas, cut in half
½ cup fat free sour cream
½ cup salsa

1. Preheat oven to 350 degrees F. Coat 2 ½ qt. casserole dish with cooking
spray.

2. Spray 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 and let cool. Shred chicken with 2 forks; set aside.

3. Recoat skillet with cooking spray; place over medium heat. Add onion and
garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red
pepper and tomatoes; cook 15 minutes, or until most of the liquid has
evaporated. Remove from heat. Reserve 1 T. green onions and 1 T. olives for
garnish. Stir in remaining green onions, olives and chilies into chicken
mixture; set aside.

4. Combine flour, salt, cumin and coriander in 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.

5. Place cheeses in bowl; toss well and set aside.

6. Spread ½ cup white sauce in bottom of casserole dish. Arrange 4 tortilla
halves over sauce; top with 2 cups chicken mixture, ½ cup sauce and ½ cup
cheese mixture. Repeat layers twice, ending with sauce. Set aside remaining
½ cup cheese mixture.

7. Bake, uncovered, or 40 minutes or until hot. Sprinkle with remaining ½
cup cheese, reserved green onions and olives; bake an additional 5 minutes.
Let stand 10 minutes before serving. Serve with sour cream and salsa.

Servings: 8

Nutritional Information
Per Serving
Calories 254
Calories from Fat 111
Total Fat 12g
Saturated Fat 6g
Cholesterol 35mg
Sodium 542g
Potassium 341mg
Carbohydrates 23g
Dietary Fiber 3g
Sugar 5g
Net Carbs 20g
Protein 13.5g

WW POINTS: 6.5