1

Preheat oven to 350 degrees F. Coat 2 ½ qt. casserole dish with cooking spray.

2

Spray a large nonstick skillet with cooking spray. Place over medium heat until hot. Add chicken; cook 6 minutes on each side, or until done. Remove chicken from skillet and let cool. Shred chicken with 2 forks; set aside.

3

Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper and tomatoes; cook 15 minutes, or until most of the liquid has evaporated. Remove from heat. Reserve 1 T. green onions and 1 T. olives for garnish. Stir in remaining green onions, olives and chilies into chicken mixture; set aside.

4

Combine flour, salt, cumin and coriander in 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.

5

Place cheeses in bowl; toss well and set aside.

6

Spread ½ cup white sauce in bottom of casserole dish. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, ½ cup sauce and ½ cup cheese mixture. Repeat layers twice, ending with sauce. Set aside remaining ½ cup cheese mixture.

7

Bake, uncovered, or 40 minutes or until hot. Sprinkle with remaining ½ cup cheese, reserved green onions and olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.