Ingredients:

2 1/2 cups Tomato Sauce
1 1/4 cups Salsa (any kind)
4 tsp Chili Powder
3 tsp ground Cumin
1 tsp dried Oregano
2 cups each chopped, cooked Chicken and cooked Brown Rice
1 can (19oz) Black Beans, drained and rinsed
3/4 cup each diced Carrots and Red Bell Pepper
1/2 cup chopped Green Onions
2 tbsp each lime juice and chopped, fresh Cilantro
12-6″ Corn Tortillas
1 1/2 cups shredded, reduced fat sharp Cheddar
1/2 cup LOW fat Sour Cream

Methods:

Combine tomato sauce,salsa,2 tsp Chili powder,2 tsp cumin,and oregano in a med.sauce pan. Bring to a boil;reduce heat to low and simmer,covered, for 5 mins.

Meanwhile,combine chicken,rice,beans,carrots, red pepper,onions,lime juice,cilantro,2 tsp chili powder and 1 tsp cumin in a large bowl. Mix well.

Spray a 9×13″ baking dish with non-stick spray. To assemble casserole spread 1 cup of sauce over bottom of baking dish. Arrange 6 tortillas over bottom, overlapping as necessary. Spoon another cup of sauce over tortillas and spread evenly. Top with 1/2 chicken-bean mixture and 1/2 the cheese. Arrange the remaining tortillas over the cheese. Top with another cup of sauce followed by the remaining chicken and bean mix followed by the cheese. Spoon any remaining sauce over the top.

Cover with foil and bake at 350°F for 35-40 mins, until bubbly and heated through. Let stand for 5 mins before serving. Top individual slices with dollops of cold sour cream.