For the casserole:
1/4 cup all-purpose flour
1 cup milk
3 tbsp. butter
1/2 cup reduced sodium chicken broth
2 cups chopped cooked chicken
1/4 cup chopped red bell pepper
1 (4 oz.) can chopped green chilies
2 tbsp. dried taco seasoning mix
8 oz. (2 cups) shredded cheese
6 (6-inch) corn tortillas, halved
1/3 cup chopped fresh cilantro
For the toppings:
Sour cream, if desired
Salsa, if desired
Sliced ripe olives, if desired

Enchilada Casserole

1. Heat oven to 375� F. Spray 2-quart round casserole with no stick cooking spray.
2. Melt butter in 2-quart saucepan until sizzling; add flour. Cook over medium heat, stirring constantly, for 1 minute. Add milk and chicken broth. Continue cooking, stirring constantly, until mixture comes to a boil for 4 to 6 minutes.
3. Add chicken, red pepper, chilies and taco seasoning; continue cooking until heated through for 2 to 3 minutes. Remove from heat.
4. To assemble casserole, spread 3/4 cup chicken mixture in bottom of casserole. Arrange 4 tortilla halves over sauce; top with 3/4 cup chicken mixture. Sprinkle with 2/3 cup cheese. Layer 4 tortilla halves, 3/4 cup chicken mixture and 2/3 cup cheese. Repeat layering beginning with tortilla halves.
5. Bake for 20 to 25 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.
6. Tip: Enchiladas are generally made by rolling corn tortillas around the chicken, beef, pork or cheese filling.
   Serves: 5
   Preparation time: 40 minutes