Chicken Enchilada Casserole

• cooking spray
• 1 14 lbs boneless skinless chicken breasts
• 1 12 cups chopped onions
• 4 garlic cloves, minced
• 12 cup beer (I used light beer)
• 14-12 teaspoon ground red pepper
• 1 (28 ounce) can whole tomatoes, drained and chopped
• 12 cup thinly sliced green onion
• 1 (2 1/4 ounce) can sliced ripe olives
• 1 (7 ounce) canchopped green chilies, drained
• 5 tablespoons wheat flour
• 12 teaspoon salt
• 12 teaspoon ground cumin
• 14 teaspoon ground coriander
• 2 cups 1% low-fat milk
• 2 large egg whites, slightly beaten (or you can substitute 6 tablespoons egg substitute)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• 4 (6 inch) corn tortillas, cut in half
• 12 cup fat free sour cream
• 12 cup bottled salsa

1. Preheat oven to 350 degrees
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
3. Add chicken; cook 6 minutes on each side or until done.
4. Remove chicken from pan; cool.
5. Shred chicken with 2 forks.
6. Re-coat pan with cooking spray; place over medium heat.
7. Add chopped onion & garlic; saute for 5 minutes, or until tender.
8. Add chicken, beer, red pepper & tomatoes; cook 10 minutes or until liquid almost disappears.
9. Remove from heat.
10. Reserve 1 tablespoon green onion & 1 tablespoon olives for garnish.
11. stir remaining green onion, olives & chilies into chicken mixture; set aside.
12. Combine flour, salt, cumin & coriander in medium saucepan.
13. Gradually add milk, while stirring with a whisk until blended.
14. Place over medium heat; cook 7 minutes or until thick, stirring constantly with whisk.
15. Mix 2 cheeses together in a bowl.
16. Spread 1/2 cup white sauce in bottom of 2 1/2 qt casserole dish coated with cooking spray.
17. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce & 1/2 cup cheese mixture.
18. Repeat layers twice, ending with sauce.
19. Set remaining 1/2 cup cheese aside.
20. Bake, uncovered, at 350 degrees for 40 minutes or until hot.
21. Sprinkle with remaining cheese, reserved green onions & reserved olives; bake additional 5 minutes.
22. Let stand 10 minutes before serving.
23. Spoon onto serving plates.
24. Top each serving with 1 tablespoon sour cream & 1 tablespoon salsa.

cooking spray, chicken breasts, onions, garlic, ground red pepper, tomatoes, green onion, olives, green chilies, flour, salt, ground cumin, ground coriander, milk, egg whites, cheddar cheese, shredded monterey jack cheese, corn tortillas, sour cream, bottled salsa

Taken from www.food.com/recipe/chicken-enchilada-casserole-383270 (may not work)