ENCHILADA CASSEROLE (THURSDAY)

2 tablespoons canola oil 1 medium onion, chopped 1 (19-ounce) can enchilada

sauce

1 (16-ounce) can reducedsodium black beans, rinsed 1 (14 1/2-ounce) can no-saltadded diced tomatoes 1 (11-ounce) can Mexican-style

corn, rinsed

1 teaspoon chile powder 1 teaspoon cumin

1 (10-ounce) package 6-inch

corn tortillas, divided

3 cups chopped cooked or canned chicken breast, divided

2 cups shredded reduced-fat Mexican cheese blend, divided

Heat oven to 350 degrees. In a large nonstick skillet, heat oil on medium-high and cook onion 6 minutes or until tender. Stir in enchilada sauce, beans, tomatoes, corn, chile powder and cumin. Reduce heat to low and cook 5 minutes or until thoroughly heated, stirring often. Spoon one-third sauce mixture into a 9-by-13-inch baking dish coated with cooking spray. Layer with one-third of the tortillas, half the chicken and one-third of the cheese. Repeat layers with one-third of the sauce and tortillas, remaining chicken and one-third of the cheese. Top with remaining tortillas, sauce mixture and cheese. Bake 15 to 20 minutes or until golden and bubbly. Makes 8 servings.

Per serving: 407 calories (percent calories from fat, 31), 29 grams protein, 42 grams carbohydrate, 8 grams fiber, 14 grams fat (4.4 grams saturated fat), 63 milligrams cholesterol, 761 milligrams sodium.