Chicken Enchilada Casserole
|No salt added salsa||1⁄2 Cup (8 tbs)|
|Canned low sodium chicken broth||1⁄2 Cup (8 tbs) (Undiluted)|
|Ground cumin||1 Teaspoon|
|Canned no salt added tomato sauce||24 Ounce (3 Cans, 8 Ounce Each)|
|Skinless cooked diced chicken breast||3 Cup (48 tbs) (Cooked Without Salt)|
|Chopped pickled jalapeno pepper||3 Tablespoon|
|Canned no salt added black beans||15 Ounce, drained, rinsed (1 Can)|
|6 inch corn tortillas||12|
|Shredded reduced fat sharp cheddar cheese||6 Ounce (1 1/2 Cup)|
|Shredded low fat monterey jack cheese||2 Ounce (1/2 Cup)|
|Low fat sour cream||3⁄4 Cup (12 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
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.
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° for 25 minutes.
Top with sour cream, and sprinkle with green onions.