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1
Preheat oven to 350 degrees
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2
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
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3
Add chicken; cook 6 minutes on each side or until done.
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4
Remove chicken from pan; cool.
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5
Shred chicken with 2 forks.
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6
Re-coat pan with cooking spray; place over medium heat.
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7
Add chopped onion & garlic; saute for 5 minutes, or until tender.
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8
Add chicken, beer, red pepper & tomatoes; cook 10 minutes or until liquid almost disappears.
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9
Remove from heat.
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10
Reserve 1 tablespoon green onion & 1 tablespoon olives for garnish.
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11
stir remaining green onion, olives & chilies into chicken mixture; set aside.
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12
Combine flour, salt, cumin & coriander in medium saucepan.
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13
Gradually add milk, while stirring with a whisk until blended.
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14
Place over medium heat; cook 7 minutes or until thick, stirring constantly with whisk.
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15
Mix 2 cheeses together in a bowl.
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16
Spread 1/2 cup white sauce in bottom of 2 1/2 qt casserole dish coated with cooking spray.
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17
Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce & 1/2 cup cheese mixture.
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18
Repeat layers twice, ending with sauce.
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19
Set remaining 1/2 cup cheese aside.
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20
Bake, uncovered, at 350 degrees for 40 minutes or until hot.
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21
Sprinkle with remaining cheese, reserved green onions & reserved olives; bake additional 5 minutes.
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22
Let stand 10 minutes before serving.
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23
Spoon onto serving plates.
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24
Top each serving with 1 tablespoon sour cream & 1 tablespoon salsa.
