Chicken Enchilada Casserole

From Cooking Light.

Has Kim tried this? No

1 tbsp canola oil

1 cup chopped onion

1 1/2 tsp ground cumin

1 tsp chili powder

1/4 tsp garlic salt

2 (15.5 oz) cans Great Northern beans, rinsed and draind

2 c shredded chicken

1 c thinly sliced green onions

18 (6 inch) corn tortillas

Cooking spray

2 c (8 oz) shredded reduced-fat Mexican blend cheese

1 c low-fat milk

1/2 c chopped fresh cilantro

1 (16-oz) jar green salsa

10 tbsp reduced-fat sour cream

1. Heat oil in a large nonstick over medium heat. Add onion; cook three minutes or until tender. 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 c green onion, and stir well.

2. Preheat oven to 350.

3. Layer 6 tortillas on bottom of a 13 x 9 inch baking dish coated with cooking spray. Spread 2 c chicken mixture over tortillas, sprinkle with 3/4 c cheese. Repeat layers once. Top with remaining 6 tortillas.

4. 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 c cheese and 1/2 c green onion. Bake for 5 minutes or until cheese melts. Serve with sour cream. 

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