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                                                                  Mix all your favorite Mexican flavors into one easy chicken enchilada casserole. It's great to make ahead and tastes even better the day after.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 cup prechopped fresh onion
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/4 tsp garlic salt
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 2 15.5 oz great northern beans
                                                                  • Yes No 2 cup shredded skinless, boneless rotisserie chicken
                                                                  • Yes No 1 cup thinly sliced scallion
                                                                  • Yes No 1/2 cup sliced sliced black olive
                                                                  • Yes No 18 6 inch corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 8 oz cup preshredded reduced fat 4 cheese mexican cheese
                                                                  • Yes No 1 cup 1% low-fat milk
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 16 oz green salsa
                                                                  • Yes No 10 tbsp reduced fat sour cream
                                                                  • Yes No cilantro
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.
                                                                  • Preheat oven to 350°.
                                                                  • Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.
                                                                  • Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 10servings (serving size: 1 casserole slice and 1 tablespoon sour cream)
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