Serving Size 6

Tortilla Chip Casserole

30 minPrep (inc. refrigeration & rest time)

30 minCook Time

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Ingredients

• 1 TB canola oil
• 1/2 C onion, chopped
• 1 TB garlic, minced
• 2 TB all purpose flour
• 1 C milk
• 1/2 C low sodium chicken stock
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 oz low fat cream cheese
• 1 C black beans, rinsed and drained
• 3 C chicken, cooked and diced
• 4 oz baked tortilla chips, crushed
• 1 roasted bell pepper, chopped
• 8 oz green chili enchilada sauce (I used Fronterra)
• 2/3 C of Monterrey Jack cheese, shredded
• 2 TB chopped green onion, optional

Instructions

1. Preheat oven to 350 degrees.
2. Heat oil in a saucepan.
3. Add onion, saute for 6 minutes.
4. Add garlic and flour, cook 2 minutes.
5. Gradually add milk and stock, bring to a light boil.
6. Remove from heat and add cumin, coriander, salt, pepper and cream cheese.
7. Spread 1/2 C mixture in the bottom of a 9×12 pan.
8. Layer beans, half of the chicken, 2 oz chips, top with 1/2 C milk mixture.
9. Repeat and end with red pepper, chips, the remainder of milk mixture, enchilada sauce and sprinkle with cheese.
10. Bake at 350 for 30 minutes.
11. Garnish with onions and a dollop of low fat sour cream.

Important Notes