Tortilla Chip Casserole

Ingredients:

Chicken Breast (cooked), no skin, 16 ounces(remove)
Olive Oil, 1.5 tbsp(remove)
Onions, raw, .5 cup, chopped(remove)
Garlic, 5 cloves(remove)
*Flour, white, .125 cup(remove)
Milk, 2%, 1 cup(remove)
Swanson Chicken Broth 99% Fat Free, .5 cup(remove)
*Cumin seed, 1 tsp(remove)
*Coriander seed, .5 tsp(remove)
Pepper, black, 1 tsp(remove)
Low fat cream cheese, 8 tbsp(remove)
Beans, black, 1 cup(remove)
*Baked Tostidos 1 oz (15 chips), 2 serving(remove)
*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2"(remove)
*enchilada sauce, Old El Paso, Green chile 10 oz can, 1 cup(remove)
*2% mozerella cheese, 0.33 cup(remove)
Cheddar Cheese, 2 oz(remove)

1. Preheat oven 350

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 constantlycoriander, salt, pepper, and cream cheese.

3. Spread 1/2 cup milk mixture over bottom of a broiler safe 11x7 inch baking dish. Layer beans, 2 cups cooked chicken. Top with 1/2 cup milk mixture. Layer 2 ounces crushed tortilla chips. Top with 1 cup milk mixture and enchilada sauce. Sprinkle with cheese. Bake at 350 for thrity minutes. Add choped green onion to garnish

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANITAWIN1.