Chicken Enchilada Casserole



  • 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 3 cloves garlic, minced
  • 3 medium tomatoes, chopped
  • 1 onion, chopped
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup beer
  • 1 cup California Ripe Olives, sliced
  • 1 (7-oz.) can diced green chilies


  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground coriander
  • 2 cups reduced-fat milk
  • 2 eggs, lightly beaten


  • 6 ounces sharp Cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 6 green onions, sliced
  • 6 corn tortillas


To prepare filling, stir together chicken, garlic, tomatoes, onions, cayenne pepper and beer in a large nonstick skillet. Simmer over medium heat for 10 minutes or until chicken is cooked and liquid evaporates. Remove from heat and stir in olives and chilies. Set aside.

To prepare sauce, melt butter in a medium saucepan over medium heat. Add flour, salt, cumin, white pepper and coriander. Cook, whisking well, until thick and bubbly. Add milk, whisking constantly until thick. Remove from heat. Whisk in eggs.

Preheat oven to 350°F. To prepare casserole, stir together shredded cheeses and set aside. Spread 1/2 cup sauce in the bottom of an 11 X 7-inch baking dish or a 2-quart soufflé dish. Place 2 tortillas in one even layer in the bottom, breaking to fit. Spoon 1/3 of the chicken mixture over tortillas. Top with 1/3 of the remaining sauce, 1/3 of the cheese and 1/3 of the green onions. Repeat layers twice more, ending with cheese and green onions. Cover with foil and bake 30 to 40 minutes or until hot and bubbly.

Reprinted with permission from Relish magazine (