TORTILLA CHIP CASSEROLE RECIPE
BY: MAEGHAN LOVEJOY FROM THE WAY TO HIS HEART
Forget making chicken tacos for dinner; make a casserole instead. Tortilla Chip Casserole is one of those easy Mexican casseroles that’s easy to make and will be loved by the whole family. Chicken, black beans, enchilada sauce, and Monterey Jack are cheese just some of what you’ll bite into. You could even make two pans and freeze one so it can be even more easily accessible in the future.
1 tablespoon canola oil
1/2 cup onion, chopped
1 tablespoon garlic, minced
2 tablespoon all-purpose flour
1 cup 2% reduced-fat milk
1/2 cup unsalted chicken stock
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt
|1/4 teaspoon freshly ground black pepper
4 ounce cream cheese
1 cup canned black beans, rinsed and drained
3 cups cooked chicken breast, chopped
4 ounce baked tortilla chips, crushed
1 roasted red bell pepper, chopped
8 ounce lower-sodium green chile enchilada sauce
2 1/2 ounce shredded Cheddar-Monterey Jack cheese blend (about 2/3 cup)
2 tablespoon green onions, chopped
1. Preheat oven to 350 degrees F.
2. Heat oil in saucepan over medium heat. Add onion and cook for 6 minutes. Add the garlic and flour and cook for another 2 minutes. Gradually add the milk and stock, stirring constantly, bringing to a boil. Remove from heat and stir in the cumin, coriander, salt, pepper, and cream cheese.
3. Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7 inch baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces of tortilla chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces of chips. Top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake for 30 minutes. Sprinkle with green onions.