Chicken Enchilada Casserole

INGREDIENTS

1 1/4 lb

skinless boneless chicken breasts

1 1/2 cups

onions, chopped

4 cloves

garlic, minced

1/2 cup

beer

1/4 tsp

ground red pepper

1 28 ounce can

chopped tomatoes, drained

1/2 cup

green onions, thinly sliced (divided)

2 2 1/4 ounce cans

sliced olives, drained (divided)

2 4 ounce cans

chopped green chilies, drained

5 tbsp

flour

1/2 tsp

salt

1/2 tsp

ground cumin

1/4 tsp

ground coriander seed

2 cups

1% low fat milk

large egg whites, lightly beaten

3/4 cup

shredded sharp cheddar cheese

3/4 cup

shredded Monterey Jack cheese

(6-inch) corn tortillas, cut in half

1/2 cup

fat free sour cream

1/2 cup

salsa