Instructions: This is one of my favorite recipes (from one of my favorite cookbooks, no less!). I hope you enjoy this!

My changes: I add another can of beans. I like to add a can of Sun Vista pintos with jalapenos added. I usually cheat and use store-bought enchilada sauce (either a tin or a mix-packet), and use a cooked chicken from Costco; this makes a super fast, really good weeknight dinner. I know my changes effect the calories, so do so at your own risk!

Combine tomato sauce, salsa, 2 t chili powder, 2 t cumin, and oregano in a medium saucepan. Bring to a boil. Reduce heat and simmer, covered, 5 minutes.
**I often cheat and use tinned enchilada sauce instead of all this extra work.
* Meanwhile, combine chicken, rice, beans, carrots, red peppers, lime juice, cilantro, remaining 2 t chili powder and remaining 1 t cumin in a large bowl. Mix well.

Spray a 13x9 inch baking dish with cooking spray. To assemble casserole, spread 1 cup sauce over bottom of baking dish. Arrange 6 tortillas over bottom, overlapping as necessary. Spoon another 1 cup of sauce over tortillas and spread evenly. Top with 1/2 of the chicken-bean mixture and 1/2 of the cheese. Arrange remaining tortillas over cheese. Top with another 1 cup of sauce, followed by the remaining chicken-bean mixture and remaining cheese. Spoon any remaining sauce over top.

Cover with foil and bake at 350 for 35-40 minutes, until bubbly and heated through. Let stand 5 minutes before serving. Top individual servings with a dollop of sour cream.

Makes 8 servings.

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