Tortilla Chip Casserole
By MeredithT
Less-heavy but full-flavor versions of popular chicken comfort dishes.
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Ingredients
- 1 tablespoon canola oil
- 1/2 cup chopped onion
- 1 tablespoon minced fresh garlic
- 2 tablespoons 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 ounces 1/3-less-fat cream cheese
- 1 cup organic canned black beans, rinsed and drained
- 3 cups chopped cooked chicken breast
- 4 ounces baked tortilla chips, crushed
- 1 roasted red bell pepper, chopped
- 8 ounces lower-sodium green chile enchilada sauce (such as Frontera)
- 2.5 ounces shredded cheddar-Monterey Jack cheese blend (about 2/3 cup)
- 2 tablespoons chopped green onions
Details
Servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Preheat oven to 350°.
Step 2
Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.
Step 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 chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. Sprinkle with green onions.
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