1 1/4 pounds chicken breast
1 1/2 cups chopped onion
4 garlic cloves, minced
1/2 cup dark beer
1/4 to 1/2 teaspoon ground red pepper
1 (28-ounce) can diced tomatoes
1/2 cup thinly sliced green onions
2 (4.5-ounce) cans chopped green chiles, drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups milk
2 large egg whites, lightly beaten
3/4 cup (3 ounces) shredded sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup sour cream
1/2 cup salsa
Preheat oven to 350° F.
Add a little butter to a medium skillet and place over medium heat until hot.
Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.
Add a but more butter to skillet and place over medium heat. Add onion and garlic; sauté 5 minutes or until tender.
Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of the liquid evaporates.
Remove from heat.
Stir green onions and chilies into chicken mixture; set aside.
Combine flour, salt, cumin, and coriander in a medium saucepan.
Gradually add milk, stirring with a whisk until blended.
Place over medium heat; cook 7 minutes or until thick, stirring constantly.
Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.
Spread 1/2 cup white sauce in bottom of a lightly greased 2 1/2-quart round casserole or soufflé dish.
Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.
Tortilla, chicken, sauce, cheese. Repeat.
Bake, uncovered, at 350° for 40 minutes or until hot.
Sprinkle with remaining 1/2 cup cheese mixture and bake an additional 5 minutes until the cheese is gooey, bubbly and golden brown.
Let stand 10 minutes before serving.
Serve with sour cream and salsa on the side.