Casserole

Ingredients

• 8 multigrain flour tortillas
• 3 cups chopped chicken
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped red pepper
• 19oz black beans
• 14oz canned corn
• 1 tsp chili powder
• 3 cups salsa
• 1 1/2 cups sour cream
• 1 1/2 cup jalapeno monterey jack cheese, shredded
• 1 1/2 cup cheddar cheese, shredded (low fat or 2%)
• 1 tablespoons finely chopped cilantro

Directions

1. Preheat oven to 350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn.
2. In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole.
3. Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges.