Ingredients
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Cooking spray 1 1/4 pounds skinned, boned chicken breast 1 1/2 cups chopped onion 4 garlic cloves, minced 1/2 cup beer 1/4 teaspoon ground red pepper -- (1/4 to 1/2) 1 (28-ounce) can whole tomatoes, drained and chopped 1/2 cup thinly sliced green onions 1 (2-1/4-ounce) can sliced ripe olives, drained 2 (4.5-ounce) cans chopped green chiles, 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 (3 ounces) shredded sharp cheddar cheese 3/4 cup (3 ounces) shredded Monterey Jack cheese 6 (6-inch) corn tortillas, cut in half 1/2 cup fat-free sour cream 1/2 cup salsa
Procedure
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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.
Serve with sour cream and salsa. Yield: 8 servings
