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

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