Thursday, January 17, 2013

Tortilla Chip Casserole

I made this over the course of a few days.  I started to make it (I made cooked up some chicken with salt and pepper) and then realized our milk was bad.  So into the fridge.  2 days later, I restarted the dinner. Overall it was easy to prep...I didn't roast the red pepper.  I cooked it with the onion.  Also, we didn't have green onions.

Overall, it was good.  It needed some cilantro and something else.  D thought green chilies. I thought maybe jalapenos.  It was comfort food, but it needed a zap of fresh-taste, if that makes sense.  Perhaps that was what the green onions were supposed to be for.

I would have again.  We had with no side so we each had 1.5 servings.

Tortilla Chip Casserole

Photo by ALB

Tortilla Chip Casserole retains all the full-flavor of this popular chicken comfort dish but with lighter ingredients.

Yield: Serves 6
Hands-on: 30 Minutes
Total: 1 Hour

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 (used the whole can because it was 1.25 C)
3 cups chopped cooked chicken breast
4 ounces baked tortilla chips, crushed
1 roasted red bell pepper, chopped (didn't roast...sauteed with the onion)
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

1. Preheat oven to 350°.

2. Heat oil in a saucepan over medium heat. Add onion (I added the red pepper here); 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.

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.

Nutritional Information
Calories: 379; Fat: 14.6g; Saturated fat: 6.8g; Monounsaturated fat: 4.6g; Polyunsaturated fat: 1.4g; Protein: 28.5g; Carbohydrate: 34.2g; Fiber: 4.7g; Cholesterol: 75mg; Iron: 1.9mg; Sodium: 686mg; Calcium: 215mg

Cooking Light JANUARY 2013

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