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Enchilada Casserole
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| 1 TBSP | butter |
| 1 TBSP | flour |
| 8 oz | no-salt added tomato sauce |
| 3/4 reduced-sodium chicken broth | |
| 1 TBSP | chili powder |
| 1 tsp | ground cumin |
| 1 tsp | oregano |
| 1/8 tsp | ground cinnamon |
| 1 can | black beans, rinsed |
| 1 can | pinto beans, rinsed |
| 3/4 cup | chopped green pepper |
| 1/2 cup | chopped onion |
| 1 4 oz can | diced green chili peppers, undrained |
| 9 6" corn tortillas, cut into wedges | |
| 2 cups | shredded reduced-fat cheddar cheese |
| 1 cup | frozen corn |
| 2 cans | chicken in water |
Optional chopped tomato
Preheat oven to 350 degrees F. In a saucepan, melt butter over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, cinnamon, cumin & oregano. Cook & stir until thickened and bubbly. Cook & stir 1 minute more. Set aside.
In a medium bowl, combine black beans, pinto beans, green pepper, onion, chili peppers, corn & chicken. Set aside.
Coat a 2 qt baking dish with non-stick cooking spray. Spread 1/3 of the tomato sauce mixture on bottom of baking dish. Layer tortillas, bean mixture, sauce & cheese for 3 layers. Save some cheese for later.
Cover with foil & bake for 35 minutes. Sprinkle left-over cheese over the top & bake uncovered for 10 minutes more. If desired, top with chopped tomato.
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