The Whole Enchilada

(Chicken, rice and black bean enchilada casserole)

  • 2 cups low-sodium tomato sauce
  • 1 ¼ cups salsa
  • 4 tsp. chili powder
  • 3 tsp. ground cumin
  • 1 tsp. dried oregano
  • 2 cups chopped, cooked chicken
  • 1 cup cooked brown rice
  • 1 can (8 oz) black beans, drained and rinsed
  • ¾ cup each diced carrots and diced red bell pepper
  • ½ cup chopped green onions
  • 2 Tbsp. each lime juice and chopped, fresh cilantro
  • 12  6” corn tortillas
  • 1 cup shredded, fat-free sharp cheddar cheese (4 oz)
  • ½ cup fat-free sour cream

+Combine tomato sauce, salsa, 2 tsp. chili powder, 2 tsp. cumin, and oregano in a medium saucepan.  Bring to a boil.  Reduce heat to low and simmer, covered, for 5 minutes.

+Meanwhile, combine chicken, rice, beans, carrots, red pepper, onions, lime juice, cilantro, remaining 2 tsp. chili powder, and remaining 1 tsp. cumin in a large bowl.  Mix well.

+Spray a 9×13-inch baking dish with non-stick spray.  To assemble casserole, spread 1 cup salsa over bottom of baking dish.  Arrange 6 tortillas over bottom, overlapping as necessary.  Spoon another 1 cup sauce over tortillas and spread evenly.  Top with one-half chicken-bean mixture and remaining cheese.  Spoon any remaining sauce over top.

+Cover with foil and bake at 350 for 35-40 minutes, until bubbly and heated through.  Let stand for 5 minutes before serving.  Top individual servings with a dollop of sour cream.

Makes 8 servings.