Tortilla Chip Casserole

• 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

1. Preheat oven to 350u0b0.
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.
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 350u0b0 for 30 minutes. Sprinkle with green onions.
4. If you like wild rice, try Chicken and Wild Rice Casserole: Prepare Tortilla Chip Casserole through step 2, omitting milk, cumin, and coriander from sauce, and increasing onion to 1 cup and stock to 1 1/2 cups. Cook 2 slices chopped bacon in a skillet over medium heat. Remove bacon. Add 1 (8-ounce) container sliced button mushrooms to drippings in pan; cook 5 minutes. Add 2 teaspoons canola oil to pan; swirl to coat. Add 1 cup chopped leek, 1/2 cup chopped celery, and 1/2 cup chopped -carrot; cook 5 minutes, stirring occasionally. Stir in 1/4 cup dry sherry; bring to a boil. Cook 3 minutes or until liquid evaporates. Add leek mixture, 4 cups chopped cooked chicken breast, 3 cups cooked brown and wild rice blend, 1/3 cup chopped fresh flat-leaf parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to sauce; toss to combine. Scrape mixture into an 11 x 7-inch baking dish. Toss 1 1/4 cups fresh breadcrumbs with 2 tablespoons melted butter; sprinkle over casserole. Bake at 350u0b0 for 25 minutes. Serves 6 Calories 475; Fat 9g (sat 6g); Sodium 535mg
5. If you like poppy seeds try Poppy Seed Chicken: Prepare Tortilla Chip Casserole through step 2, omitting milk, cream cheese, cumin, and coriander from sauce. Add 1/4 cup finely chopped celery to the pan with the onion. Increase the chicken stock to 1 cup, and combine it with 1/2 cup half-and-half for the sauce. Remove from heat, and stir in 2 cups chopped cooked chicken breast, 1 tablespoon chopped fresh flat-leaf parsley, 1 1/2 teaspoons poppy seeds, 1 teaspoon Worcestershire sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Scrape the mixture into an 11 x 7-inch glass or ceramic baking dish. Combine 1 cup fresh breadcrumbs, 1/4 cup sliced almonds, and 2 tablespoons melted butter in a bowl, and toss to combine. Sprinkle breadcrumb mixture over top of casserole, and bake at 350u0b0 for 30 minutes. Serves 6 Calories 235; Fat 7g (sat 8g); Sodium 288mg

canola oil, onion, fresh garlic, flour, milk, ground cumin, ground coriander, kosher salt, freshly ground black pepper, cream cheese, black beans, chicken breast, tortilla chips, red bell pepper, lower, cheddarmonterey, green onions

Taken from www.myrecipes.com/recipe/tortilla-chip-casserole (may not work)