Chicken Enchilada Casserole

Chicken Enchilada Casserole

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)

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

Yield 10 servings

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