Chicken Enchilada Casserole

Chicken Enchilada Casserole
recipe and image from Recipe Girl

INGREDIENTS:
1 ¼ lbs skinless boneless chicken breasts
1 ½ cups onions, chopped
4 cloves garlic, minced
½ cup beer (I used apple juice instead)
¼ tsp ground red pepper
28 oz can chopped tomatoes, drained
½ cup green onions, thinly sliced (divided)
Two 2 ¼ oz can sliced olives, drained (divided)
Two 4oz. cans chopped green chilies, drained
5 Tbs flour
½ tsp salt
½ tsp ground cumin
¼ tsp ground coriander seed
2 cups 1% low fat milk
2 large egg whites, lightly beaten
¾ cup shredded sharp cheddar cheese
¾ cup shredded Monterey Jack cheese
Six 6″ corn tortillas, cut in half
½ cup fat free sour cream
½ cup salsa
tortilla chips

DIRECTIONS:
1. Preheat oven to 350 degrees F. Coat 2 ½ qt. casserole dish with cooking spray.
2. Spray a large nonstick skillet with cooking spray. Place over medium heat until hot. Add chicken; cook 6 minutes on each side, or until done. Remove chicken from skillet and let cool. Shred chicken with 2 forks; set aside.
3. Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper and tomatoes; cook 15 minutes, or until most of the liquid has evaporated. Remove from heat. Reserve 1 T. green onions and 1 T. olives for garnish. Stir in remaining green onions, olives and chilies into chicken mixture; set aside.
4. Combine flour, salt, cumin and coriander in medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.
5. Place cheeses in bowl; toss well and set aside.
6. Spread ½ cup white sauce in bottom of casserole dish. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, ½ cup sauce and ½ cup cheese mixture. Repeat layers twice, ending with sauce. Set aside remaining ½ cup cheese mixture.
7. Bake, uncovered, or 40 minutes or until hot. Sprinkle with remaining ½ cup cheese, reserved green onions and olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream, salsa, and tortilla chips.

*This was an ok Mexican dish. I already had all the ingredients, besides the corn tortillas, so that was nice! It had great flavor and was really good served with the sour cream, salsa, and tortillas chips. I actually thought it was delicious as leftovers (and I usually don't really like leftovers). I ate it two days in a row for lunch! It wasn't one of my favorites, but I will definitely make it again.