tortilla chicken casserole

8 multigrain flour tortillas

3 cups chopped chicken

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped red pepper

19oz black beans

14oz canned corn

1 tsp chili powder

3 cups salsa

1 1/2 cups sour cream (sub plain greek yogurt)

1 1/2 cup jalapeno monterey jack cheese, shredded (low fat or 2%)

1 1/2 cup cheddar cheese, shredded (low fat or 2%)

1 tablespoons finely chopped cilantro

Directions:

Preheat oven to 350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn. 

In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges...