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Chicken Enchilada Casserole

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Ingredients

1 tablespoon canola oil

1 cup prechopped fresh onion

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1/4 teaspoon garlic salt

Dash of ground red pepper

2 (15.5-ounce) cans Great Northern beans, rinsed and drained

2 cups shredded skinless, boneless rotisserie chicken

1 cup thinly sliced green onions, divided

1/2 cup sliced ripe olives, divided

18 (6-inch) corn tortillas, divided

cooking spray

2 cups (8 ounces) preshredded reduced-fat 4-cheese mexican blend cheese, divided

1 cup 1% low-fat milk

1/2 cup chopped fresh cilantro

1 (16-ounce) jar green salsa

10 tablespoon reduced-fat sour cream

cilantro sprigs (optional)

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