Ingredients
Units
Scale
- 2 cups of cooked chicken - shredded
- 2 tbs. olive oil
- 1 sweet onion - sliced thin
- 4 garlic cloves - chopped
- 1/2 cup dark beer
- 1/2 tsp. red pepper flakes
- 1 (28 oz.) can of crushed tomatoes
- 2 Jalapeno’s - diced
- 5 tbs. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. fresh ground black pepper
- 2 cups milk
- 2 large egg whites - lightly beaten
- 1 cup cheddar cheese - shredded
- 1 cup Monterey Jack cheese - shredded
- 6 corn tortillas, cut in half
- 6 oz. can of pitted black olives - drained and halved
- Sour cream
- Salsa
- Butter for greasing the casserole dish
Instructions
- Preheat Oven 350 degrees F.
- Heat the olive oil in a large cast-iron pan.
- Add the onion, jalapeno and garlic and sauté until the onion is soften and the garlic is fragrant.
- Add the shredded chicken, beer, red pepper flakes and crushed tomatoes; cook until the pan thickens and most of the liquid evaporates. Remove the pan from the heat.
- Combine the flour, salt, cumin, fresh ground black pepper and coriander in a medium size saucepan and gradually add the milk while stirring with a whisk. Place this over a medium heat, stirring constantly until the mixture thickens.
- Gradually add the hot milk mixture to the beaten egg whites, stirring constantly, then set aside.
- Toss the cheeses together in a bowl and set aside.
- Butter a casserole dish.
- Place ½ cup of the white sauce in the bottom of the casserole dish.
- Arrange 4 tortilla halves over the sauce, followed by 2 cups of the chicken mixture and ½ cup of the cheese mixture, followed by the olives.
- Repeat these layers; reserve ½ cup of cheese.
- Bake uncovered for 40 – 45 minutes.
- Place the ½ cup of cheese over the top and place back in the oven for an additional 5 minutes.
- Let the dish rest for 10 minutes before serving.
- Garnish with sour cream and salsa.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
