Recipe: Chicken Enchilada Casserole

This recipe is from Cooking Light.

Chicken Enchilada Casserole

1/2 cup no-salt-added salsa
1/2 cup canned low-sodium chicken broth, undiluted
1 teaspoon ground cumin
3 (8-ounce) cans no-salt-added tomato sauce
3 cups cubed cooked chicken breast (skinned before cooking and cooked without salt)
3 tablespoons chopped pickled jalapeno peppers
1 (15-ounce) can no-salt-added black beans, rinsed and drained
12 (6-inch) corn tortillas
1-1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
3/4 cup low-fat sour cream
1/2 cup chopped green onions

Combine first 4 ingredients; stir well. Spread 3/4 cup mixture in bottom of a 13- x 9- x 2-inch baking dish.

Combine chicken, pepper, black beans, and 1/2 cup tomato sauce mixture in a medium bowl. Stir well. Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam side down, on sauce mixture in baking dish. Top with remaining sauce mixture and cheeses. Cover and bake at 350 degrees for 25 minutes. Top with sour cream, and sprinkle with green onions.

NUTRITIONAL INFO:
calories: 458 carbohydrates: 50.1 g cholesterol: 73 mg fat: 14.4 g sodium: 724 mg protein: 33.9 g calcium: 0 mg iron: 0 mg fiber: 0 g

YIELD:
6 servings