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Instructions |
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1.
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Saute onion and garlic. Add shredded chicken, ber, pepper, cilantro, and tomatoes. Cook until most of the liquid evaporates. Remove from heat. Add chiles and all but 1 tsp of green onions and olives. Set aside.
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2.
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Combine flour, salt, and cumin in a med saucepan. Gradually add milk, stirring with a whisk until blended. Place over med heat. Cook until thick, stirring constantly. Gradually add hot milk mix to egg whites. Set aside.
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3.
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Spread 1/2 cup white sauce in bottom of a 2 1/2 quart casserole or souffle dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mix, 1/2 cup white sauce, and 1/2 cup cheese mix. Repeat layers, ending with sauce. Set remaining 1/2 cup cheese mix aside.
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4.
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Bake uncovered at 350 for 40 min. Sprinkle with remianing 1/2 cup cheese, reserved onions and olives. Bake an additional 5 minutes.
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5.
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Serve with sour cream and salsa.
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