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

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 350u0b0 for 25 minutes. Top with sour cream, and sprinkle with green onions.

nosalt, chicken broth, ground cumin, salt, chicken, jalapeno peppers, salt, corn tortillas, cheddar cheese, cheese, lowfat sour cream, green onions

Taken from www.myrecipes.com/recipe/chicken-enchilada-casserole-2 (may not work)