Tortilla Chip Casserole

Ingredients

• 4 ounces baked tortilla chips crushed
• 0.3 teaspoon pepper black freshly ground
• 1 cup black beans organic canned rinsed drained
• 1 tablespoon canola oil 
• 0.5 cup chicken stock see unsalted
• 3 cups chicken breast strips/pre-cooked/chopped cooked chopped
• 2 tablespoons flour all-purpose
• 1 tablespoon garlic fresh minced
• 2 tablespoons spring onion chopped
• 0.5 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.3 teaspoon kosher salt 
• 1 cup milk 2% reduced-fat
• 8 ounces soy sauce green (such as Frontera)
• 0.7 cup monterrey jack cheese shredded
• 0.5 cup onion chopped
• 1  roasted peppers red chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan
• broiler

Directions

1. Preheat oven to 35
2. Heat oil in a saucepan over medium heat.
3. Add onion; cook 6 minutes.
4. Add garlic and flour; cook 2 minutes. Gradually add milk and stock, stirring constantly; bring to a boil.
5. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.
6. Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7-inch baking dish.
7. Layer beans, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture.
8. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce.
9. Sprinkle with shredded cheese.
10. Bake at 350 for 30 minutes.
11. Sprinkle with green onions.
12. If you like wild rice, try Chicken and Wild Rice Casserole: Prepare Tortilla Chip Casserole through step 2, omitting milk, cumin, and coriander from sauce, and increasing onion to 1 cup and stock to 1 1/2 cups. Cook 2 slices chopped bacon in a skillet over medium heat.
13. Remove bacon.
14. Add 1 (8-ounce) container sliced button mushrooms to drippings in pan; cook 5 minutes.
15. Add 2 teaspoons canola oil to pan; swirl to coat.
16. Add 1 cup chopped leek, 1/2 cup chopped celery, and 1/2 cup chopped carrot; cook 5 minutes, stirring occasionally. Stir in 1/4 cup dry sherry; bring to a boil. Cook 3 minutes or until liquid evaporates.
17. Add leek mixture, 4 cups chopped cooked chicken breast, 3 cups cooked brown and wild rice blend, 1/3 cup chopped fresh flat-leaf parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to sauce; toss to combine. Scrape mixture into an 11 x 7-inch baking dish. Toss 1 1/4 cups fresh breadcrumbs with 2 tablespoons melted butter; sprinkle over casserole.
18. Bake at 350 for 25 minutes.
19. Serves 6 Calories 475; Fat 9g (sat 6g); Sodium 535mg
20. If you like poppy seeds try Poppy Seed Chicken: Prepare Tortilla Chip Casserole through step 2, omitting milk, cream cheese, cumin, and coriander from sauce.
21. Add 1/4 cup finely chopped celery to the pan with the onion. Increase the chicken stock to 1 cup, and combine it with 1/2 cup half-and-half for the sauce.
22. Remove from heat, and stir in 2 cups chopped cooked chicken breast, 1 tablespoon chopped fresh flat-leaf parsley, 1 1/2 teaspoons poppy seeds, 1 teaspoon Worcestershire sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Scrape the mixture into an 11 x 7-inch glass or ceramic baking dish.
23. Combine 1 cup fresh breadcrumbs, 1/4 cup sliced almonds, and 2 tablespoons melted butter in a bowl, and toss to combine.
24. Sprinkle breadcrumb mixture over top of casserole, and bake at 350 for 30 minutes.
25. Serves 6 Calories 235; Fat 7g (sat 8g); Sodium 288mg