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Here is another winner that I tried form this month’s Cooking Light Magazine: Tortilla Chip Casserole!
This is an all encompassing dinner, you really don’t need anything else to go with it. I made fruit smoothies for dessert and called it a day. We ate every bit of this and only because I snuck out a small square for my lunch the next day, did I even have any leftover!
Serving Size 6
Tortilla Chip Casserole
30 minPrep (inc. refrigeration & rest time)
30 minCook Time
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
- Preheat oven to 350 degrees.
- Heat oil in a saucepan.
- Add onion, saute for 6 minutes.
- Add garlic and flour, cook 2 minutes.
- Gradually add milk and stock, bring to a light boil.
- Remove from heat and add cumin, coriander, salt, pepper and cream cheese.
- Spread 1/2 C mixture in the bottom of a 9×12 pan.
- Layer beans, half of the chicken, 2 oz chips, top with 1/2 C milk mixture.
- Repeat and end with red pepper, chips, the remainder of milk mixture, enchilada sauce and sprinkle with cheese.
- Bake at 350 for 30 minutes.
- Garnish with onions and a dollop of low fat sour cream.
Important Notes
Cooking Light January 2013
7.6.6
44
https://basilmomma.com/2013/01/tortilla-chip-casserole.html/
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