Chicken Enchilada Casserole

INGREDIENTS

• Cooking spray
• 1 1/4 pounds skinned, boned chicken breast
• 1 1/2 cups chopped onion
• 4 garlic cloves, minced
• 1/2 cup beer
• 1/4 to 1/2 teaspoon ground red pepper
• 1 (28-ounce) can whole tomatoes, drained and chopped
• 1/2 cup thinly sliced green onions
• 1 (2 1/4-ounce) can sliced ripe olives, drained
• 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 1% low-fat milk
• 2 large egg whites, lightly beaten or 6 tablespoons egg substitute
• 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 fat-free sour cream
• 1/2 cup salsa