Chicken Enchilada Casserole

Make ahead; microwave servings to reheat.

Yield: 10 servings (serving size: 1 casserole slice and 1 tablespoon sour cream)

Ingredients

• 1  tablespoon  canola oil
• 1  cup  prechopped fresh onion
• 1 1/2  teaspoons  ground cumin
• 1  teaspoon  chili powder
• 1/4  teaspoon  garlic salt
• Dash of ground red pepper
• 2  (15.5-ounce) cans Great Northern beans, rinsed and drained
• 2  cups  shredded skinless, boneless rotisserie chicken
• 1  cup  thinly sliced green onions, divided
• 1/2  cup  sliced ripe olives, divided
• 18  (6-inch) corn tortillas, divided
• Cooking spray
• 2  cups  (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
• 1  cup  1% low-fat milk
• 1/2  cup  chopped fresh cilantro
• 1  (16-ounce) jar green salsa
• 10  tablespoon  reduced-fat sour cream
• Cilantro sprigs (optional)

Preparation

Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.

Preheat oven to 350°.

Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.

Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories:

353 (30% from fat)

Fat:

11.8g (sat 4.2g,mono 4.2g,poly 1.8g)

Protein:

23.5g

Carbohydrate:

45.8g

Fiber:

7.9g

Cholesterol:

45mg

Iron:

2.5mg

Sodium:

734mg

Calcium:

396mg