Chicken Enchilada Casserole

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Chicken enchiladas
Shannon Mcbride   •  2 Feb   •  Report
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Cooking spray

1 1/4 pounds skinned, boned chicken breast

1 1/2 cups chopped onion

4 garlic cloves, minced

1/2 cup beer

1/4 to 1/2 teaspoon ground red pepper

1 (28-ounce) can whole tomatoes, drained and chopped

1/2 cup thinly sliced green onions

1 (2 1/4-ounce) can sliced ripe olives, drained

2 (4.5-ounce) cans chopped green chiles, drained

5 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

2 cups 1% low-fat milk

2 large egg whites, lightly beaten or 6 tablespoons egg substitute

3/4 cup (3 ounces) shredded sharp cheddar cheese

3/4 cup (3 ounces) shredded Monterey Jack cheese

6 (6-inch) corn tortillas, cut in half

1/2 cup fat-free sour cream

1/2 cup salsa

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