Chicken Enchilada Casserole

Ingredients

• 0.5 cup beer 
• 9 ounce chilis green drained chopped canned
• 28 ounce canned tomatoes whole drained chopped canned
• 6 6-inch corn tortillas cut in half ()
• 2 large egg substitute lightly beaten
• 5 tablespoons flour all-purpose
• 4  garlic clove minced
• 0.5 cup spring onion thinly sliced
• 0.3 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 2 cups milk 1% low-fat
• 3 ounces monterrey jack cheese shredded
• 2.3 ounce olives ripe drained sliced canned
• 1.5 cups onion chopped
• 0.5 cup salsa 
• 0.5 teaspoon salt 
• 3 ounces sharp cheddar cheese shredded
• 1.3 pounds chicken breast 
• 0.5 cup cream fat-free sour

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. Preheat oven to 35
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
3. Add chicken; cook 6 minutes on each side or until done.
4. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.
5. Recoat skillet with cooking spray; place over medium heat.
6. Add onion and garlic; saut 5 minutes or until tender.
7. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates.
8. 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.
9. Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended.
10. 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.
11. Place cheeses in a bowl; toss well. Set aside.
12. Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or souffl 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.
13. Bake, uncovered, at 350 for 40 minutes or until hot.
14. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes.
15. Let stand 10 minutes before serving.
16. Serve with sour cream and salsa.
17. NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 for 1 hours or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.