What's this, a recipe?!?!?

So we had visitors, again, and I had to feed them.
This casserole was really delicious, served 8 and was also gluten-free (key for one of the little kids).
It was from a cookbook called Crazy Plates, with low fat recipes. It is kind of an old cookbook, but I am a big fan.
It was nice to be in the kitchen cooking again.



The Whole Enchilada
2 1/2 cups tomato sauce
1 1/4 cup salsa
4 tsp chili powder (2 for the sauce, 2 for the chicken mix)
3 tsp ground cumin (2 for the sauce, 1 for the chicken mix)
1 tsp ground oregano
2 cups chopped cooked chicken breast
2 cups cooked brown rice
1 can (15oz) black beans, drained and rinsed
3/4 cup diced carrot
3/4 cup diced red bell pepper
1/2 cup chopped green onion
2 tbs lime juice
2 tbs chopped fresh cilantro
12 6-inch corn tortillas (I used flour tortillas)
1 1/2 cups shredded, reduced-fat cheddar cheese
Sour cream – for garnishing
1. Combine tomato sauce, salsa, 2 tsp chili powder, 2 tsp ground cumin, and oregano in a medium pot. Bring to a boil then reduce heat and simmer for 5 minutes.
2. While the sauce is simmering, combine the chicken, rice, beans, red pepper, carrots, green onions, 2 tsp chili powder, 1 tsp ground cumin, lime juice and cilantro in a large bowl. Mix well.
3. Spray a 9×13-inch baking pan with non-stick spray. To assemble, spread 1 cup of sauce over bottom of baking dish. Arrange 6 tortillas over the bottom of the dish, overlapping as necessary. Spread another 1 cup of sauce over the tortillas. Top with 1/2 of the chicken mixture and half of the cheese. Arrange the remaining 6 tortillas over the cheese. Top with another 1 cup of sauce, then the remaining chicken mixture. Finish with the remaining cheese and spoon any remaining sauce over top.
4. Cover with foil and bake at 350F for 35 to 40 minutes until heated through. Let it stand for 5 minutes before serving. Garnish servings with a dollop of sour cream.