Chicken Enchilada Casserole

Ingredients

• 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

Preparation

1. Combine first 4 ingredients; stir well. Spread 3/4 cup mixture in bottom of a 13- x 9- x 2-inch baking dish.
2. 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° for 25 minutes. Top with sour cream, and sprinkle with green onions.