Chicken Enchilada Casserole - California Ripe Olives
Chicken Enchilada Casserole - Prep Time: 20 minutes - Cook Time: 50-60 minutes - 8 servings Ingredients - Ingredients - FOR CHICKEN FILLING - 2 pounds
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Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 3 cloves garlic, minced
- 3 medium tomatoes, chopped
- 1 onion, chopped
- 1/2 teaspoon cayenne pepper
- 3/4 cup beer
- 1 cup California Ripe Olives, sliced
- 1 (7-oz.) can diced green chilies
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground coriander
- 2 cups reduced-fat milk
- 2 eggs, lightly beaten
- 6 ounces sharp Cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 6 green onions, sliced
- 6 corn tortillas
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