This recipe turned out to be a little dry for me. Maybe next time I will add more sauce? Or bake it for a little less time? My son and husband liked it, and my daughter picked out all the chips and ate those.
Tortilla Chip Casserole
1 tablespoon canola 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 unsalted chicken stock (I used vegetarian “chicken” stock)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces 1/3-less-fat cream cheese
1 cup organic canned black beans, rinsed and drained
3 cups chopped cooked chicken breast (I used 2 bags of Morningstar Farms Chik’n Strips)
4 ounces baked tortilla chips, crushed
1 roasted red bell pepper, chopped
8 ounces lower-sodium green chile enchilada sauce (such as Frontera)
2.5 ounces shredded cheddar-Monterey Jack cheese blend (about 2/3 cup)
2 tablespoons chopped green onions
1. Preheat oven to 350°.
2. Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.
3. Spread 1/2 cup milk mixture over bottom of a broiler-safe 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 30 minutes. Sprinkle with green onions.