CHICKEN ENCHILADA CASSEROLE

cooking spray

1 1/4 lb boneless, skinless chicken breast

1 1/2 cups onion; chopped

4 cloves garlic; minced

1/2 cup beer

1/2 teaspoon ground red pepper

1 (28 oz.) can whole tomatoes; drained & chopped

1/2 cup green onions; thinly sliced

1 (2 1/4 oz.) can sliced ripe olives; drained

2 (4 1/2 oz.) cans green chiles; chopped & drained

5 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

2 cups 2% low-fat milk

2 large egg whites; lightly beaten

3/4 cup sharp cheddar cheese; shredded

3/4 cup Monterey Jack Cheese; shredded

6 (6-inch) corn tortillas; cut in half

1/2 cup fat-free sour cream

1/2 cup salsa

1. Preheat oven to 350 degrees.

2. Coat a large non-stick 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.

3. 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.

4. Combine flour, salt, cumin and coriander in a medium saucepan. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

5. Places cheeses in a bowl; toss well. Set aside.

6. Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole 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.

7. Bake, uncovered, 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 servings. Serve with sour cream and salsa.

* NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 degrees for 1 hour or until bubbly.

Yields 8 servings (Serving size = 1 wedge, 1 tablespoon sour cream and 1 tablespoon salsa)

CALORIES: 309; PROTEIN: 29g; CARBS: 27g; FAT: 10g; FIBER: 3g; IRON: 2mg; SODIUM: 753mg; CHOL: 63mg; CALC: 324mg.

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