Tortilla Chip Casserole

I know its a few days after Cinco de Mayo but I have been CRAVING Mexican, or something of the sort for a while now. This recipe was adapted from a Cooking Light version listed here. I changed a few things to match our personal preferences, but it is still within a reasonable calorie range (under 400) and has most of the same nutrtional value. :) This cooking/eating better thing isn't so hard!

Note - Prep time was a bit extensive... 30+ minutes. I would suggest making this a weekend meal.

Ingredients: 

• 1 tablespoon vegetable oil  
• 1/2 cup chopped onion 
• 1 tablespoon minced fresh garlic 
• 2 tablespoons all-purpose flour  
• 1 cup 2% reduced-fat milk  
• 1/2 cup low sodium or unsalted chicken stock 
• 1 teaspoon ground cumin 
• 1/2 teaspoon chili powder (or more to taste) 
• 1/4 teaspoon freshly ground black pepper 
• 4 ounces 1/3-less-fat cream cheese  
• 1 cup canned black beans, rinsed and drained 
• 3 cups shredded chicken breast  
• 4 ounces baked tortilla chips, crushed  
• 1/2 red pepper, chopped 
• 8 ounces lower-sodium enchilada sauce 
• 2.5 ounces shredded cheddar and Monterey Jack cheeses (about 2/3 cup)  
• 2 tablespoons chopped green onions 

I know I know... the ingredient list looks long... but look at it again. Most of it you already have in your pantry and fridge. Trust me.  

Preheat oven to 350°.
  Heat your vegetable oil in a saucepan over medium heat. Add your onion and cook until soft (probably 4 or 5 minutes).

Add garlic and flour; cook 2 minutes. Your mixture will be thick and grainy. 

Gradually add milk and stock, stirring constantly; bring to a boil. 

Remove from heat; stir in cumin, chili powder, pepper, and cream cheese.

To build your casserole - spread 1/2 cup milk mixture over bottom of an 11 x 7-inch baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. 

 

      

 

 

Bake at 350° for 25 minutes. Sprinkle with green onions.

 

Seriously... who doesn't love cheesy, chickeny, crunchy GOODNESS. Best part is... it's NOT a cheat meal. Just be sure to use low fat cheese and low sodium products.

 

Oh, and don't forget the wine! This is one of the ones I was telling you about. New Zealand Sauvignon. Get it. Try it. Love it. You won't be sorry.