It is pretty safe to say that my husband loves a good casserole. He may raise his eyebrows when I first mention what I am making, but there is something about putting down a hot dish with cheese on top that makes him happy! Who wouldn’t be? I’ve been looking to find the next best thing in our rotation and hopefully yours! The Mexican Stuffed Shells just keep showing up as number one on this site day after day and they are fabulous, we love them too, so I know that if you all loved those you are going to love this too! The best part? A lot less calories and you’d never know it! It’s creamy, it’s cheesy, the tortilla chips give a nice crunch, and it’s warm and feels good on a cold winters night.
I actually chose to make this in two 8×8″ pans. That way, I could cook one up for dinner and freeze the other for another night. I wasn’t sure how freezing would work out with the tortilla chips, but it was just fine! Granted, it only lasted in my freezer for exactly one week before it was requested again!
Tortilla Chip Casserole
Ingredients
- 1 Tbsp canola oil
- 1/2 cup chopped onion
- 1 Tbsp minced garlic
- 2 Tbsp all purpose flour
- 1 cup 2% reduced-fat milk
- 1/2 cup unsalted chicken stock
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 4 oz 1/3-less-fat cream cheese
- 1 cup canned black beans, rinsed and drained
- 3 cups chopped cooked chicken breast
- 4 oz baked tortilla chips, crushed
- 1 roasted red bell pepper, chopped
- 8 oz lower-sodium green chile enchilada sauce
- 2.5 oz shredded cheddar-Monterey Jack cheese blend (about 2/3 cup)
- 2 Tbsp chopped green onions
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Pre-heat oven to 350 F.
Heat oil in saucepan over medium heat. Add onion and cook for 6 minutes. Add the garlic and flour and cook for another 2 minutes. Gradually, add the milk and stock, stirring constantly, bring to a boil. Remove from heat and stir in the cumin, coriander, salt, pepper, and cream cheese.
Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7″ baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces of tortilla chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces of chips. Top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350 for 30 minutes. Sprinkle with green onions.
Nutritional Information
Serves 6. Calories 379, Fat 14.6, Protein 28.5g, Carb 34.2g, Fiber 4.7g, Cholesterol 75 mg, Iron 1.9 mg, Sodium 686 mg, Calcium 215 mg.
8 comments
Caroline {TheBarbeeHousewife} said:
January 16, 2013 at 8:41 am
We loved the Mexican stuffed shells and this sounds like a winner too! Can’t wait to try it.
Shannon said:
January 16, 2013 at 9:47 am
We have a similar recipe that we have loved, but I’ve stopped making it because it calls for cream of mushroom soup and other ingredients that I just don’t feel comfortable feeding to my family anymore. Thank you for sharing this more natural alternative. Looking forward to making it!
Annabelle said:
January 16, 2013 at 11:07 pm
Sweet blog! I found it while searching on Yahoo News. Do you have any suggestions on how to get listed in Yahoo News? I’ve been trying for a while but I never seem to get there! Cheers.
Rebecca said:
January 17, 2013 at 10:13 am
This looks perfect for an afternoon of football, I bet my husband will be a fan as well!
Amanda said:
January 17, 2013 at 8:09 pm
This looks fantastic!
Amanda k said:
February 16, 2013 at 10:03 pm
So I am looking at this exact recipe in cooking light this month and was considering freezing it, but when? Did you bake then freeze or just assemble, freeze, then bake? It looks really yummy! Thanks!
BunnieGirl said:
October 11, 2013 at 2:36 am
Loved your method! I twerked (oops I mean tweaked, had my fill of twerking) due to ingredients I had. Replacing your chicken, I used oil packed canned tuna, seared in olive oil to brown-seasoned with chili powder, garlic salt etc, omitted beans (had none), but added diced green chili’s to your brilliant cheese/milk recipe, also added green bell pepper and jalapeño to the sauté party. dabbed some drained rotel tomatoes under the chip layers, Oh, I made a conventional enchilada red sauce because I over looked your use of green chili enchilada sauce. (I am sure your final layer is the better corresponding taste/and color) but my end result…darn good. I have to tell you YOU ROCK! This is a winner. The secret, I think is your milk, cheese recipe. It is similar to a canned condensed soup, and with out all the filler stuff and extra sodium. I can’t wait to see what you post next. Thanks again! YOU ROCK! (you and your recipe deserve one more YOU ROCK!).
Lori said:
February 25, 2015 at 2:09 pm
Great reviews! Can’t wait to start receiving more yummy recipes!