Enchilada Casserole

1-1/2     cups cooked* or 1 can (15 oz.) kidney beans, drained reserving 1 tablespoon bean liquid
3/4        cup chopped green onions
1           tablespoon chili powder
1           teaspoon minced garlic
1           teaspoon ground cumin
6           6-inch corn tortillas
1           can (11 oz.) corn, undrained
1-1/2    cups coarsely shredded reduced-fat Cheddar cheese (6 oz.)
1           can (4 oz.) chopped green chiles
1           can (14.5 oz.) chunky, pasta-style stewed tomatoes, undrained
1/2        cup reduced-fat sour cream

*1/2 cup dry makes 1-1/2 cups cooked.

Preheat oven to 350ºF. Coat an 11x7-inch baking dish with vegetable cooking spray.

Put beans, reserved bean liquid, 1/2 cup of the green onions, chili powder, garlic and cumin in a medium bowl. Mash with potato masher to make a chunky puree.

To assemble: Cut corn tortillas in half. Line baking dish with 4 tortilla halves, placing 2 on each long side with round edges toward center of dish. Spread half the bean mixture on tortillas. Top with 4 more tortilla halves. Spoon corn and liquid evenly over top. Sprinkle with half the cheese and all the chiles. Top with remaining 4 tortilla halves and bean mixture. Spoon tomatoes and liquid over beans. Sprinkle with remaining cheese.

Cover tightly with foil. Bake 40-45 minutes until cheese is melted and bubbly.

To serve, top with dollops of sour cream and sprinkle with remaining 1/4 cup green onions.
Serves 4.

Nutritional Information per Serving:

Calories 438, Protein 26 g, Carbohydrates 63 g, Fat 12 g, Calories from fat 25%
Cholesterol 33 g, Fiber 11 g, Folate 152 mcg, Sodium 1089 mg