Stacked Green Chile Chicken Enchiladas

Skip the work of rolling individual enchiladas, and layer the tortillas instead for a speedy any-night shortcut. 2 cups mild or spicy salsa verde (green salsa) 12 (5-inch) yellow corn tortillas 3 cups packed baby spinach 2 cups shredded Monterrey Jack cheese 2 cups shredded chicken 1 (15-oz) can low-sodium black beans, drained and rinsed 3 Tbsp chopped cilantro ½ cup sour cream 1 avocado, peeled, pitted and diced 1. Preheat oven to 400°F, and coat an 8 x 8-inch baking dish with cooking spray.

2. Cover bottom of dish with ½ cup salsa and top with four tortillas in a single layer (they will overlap), then layer with onethird of the spinach, cheese, chicken, black beans and remaining salsa. Repeat layers twice more, saving about ½ cup each of the cheese and salsa to go on top.

3. Bake until golden brown, 20 to 25 minutes. Serve with cilantro, sour cream and avocado. Serves 4

Per serving: 780 cal, 38g fat, 115mg chol, 43g prot, 65g carbs, 7g sugar, 14g fiber, 1286mg sodium