Enchilada Casserole - cooking recipe

Ingredients

1 can kidney or pintos, drained (save 1 Tbsp. juice)
3/4 c. scallions
1 Tbsp. chili powder
1 tsp. minced garlic
1 tsp. ground cumin
6 (6-inch) tortillas
1 can vacuum packed corn
1 (4 oz.) can chopped green chillies
1 can chunky pasta style stewed tomatoes
1/2 c. low-fat sour cream
1 1/2 c. coarsely shredded low-fat Cheddar cheese

Preparation

Preheat oven to 350\u00b0.
Use an 11 x 7-inch baking dish.
Place beans, scallions, chili powder, garlic and cumin in medium bowl. Mash with masher.
Cut tortillas in half.
Line bottom of dish with 4 halves, placing 2 on the long side with round edges to center. Spread half of bean mix on tortillas.
Top with 4 more halves. Spoon corn on top.
Sprinkle half of cheese and all chillies.
Top with last tortilla halves.
Spread remaining bean mix.
Spoon tomatoes and liquid over beans.
Sprinkle with cheese.
Cover lightly with foil.
Bake 40 minutes until cheese is bubbly.
Top with sour cream and scallions.
Fat content:
12 grams.