Enchilada Casserole

Thank you, Pinterest, for leading me to another great recipe.  I lightened this one up a bit with chicken rather than ground beef and corn tortillas rather than flour.  This recipe is a great base to add whatever flavors you would like.  I hope you enjoy!

• 1 lb. ground chicken
• 1 large onion, chopped
• 2 cups salsa
• 1 can (15 oz) black beans, rinsed and drained
• 1/4 cup reduced-fat Italian salad dressing
• 2 tbsp reduced-sodium taco seasoning*
• 1/4 tsp ground cumin
• 6 flour (or corn) tortillas
• 3/4 cup reduced-fat sour cream
• 1 cup reduced-fat Mexican cheese blend
• 1 cup shredded lettuce (optional)
•  1 medium tomato, chopped (optional)
• 1/4 cup minced fresh cilantro (optional)

1. In a large skillet, cook chicken and onion over medium heat until meat is done.  Stir in the salsa, beans, dressing, taco seasoning and cumin.  Place three tortillas in a 2-qt. baking dish coated with cooking spray.  Layer with half of the meat mixture, sour cream, and cheese.  Repeat layers.
2. Cover and bake at 400 for 25 minutes.  Uncover; bake 5-10 minutes longer or until heated through.  Let stand for 5 minutes before topping with lettuce, tomato, and cilantro.  Makes 8 servings.

*I've been making my own taco seasoning following this recipe, and it has come out wonderful every time.  Great money saver.

• 2 tsp chili powder
• 1 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp cornstarch
• 1/2 tsp red pepper (to taste)