Tortilla Casserole
Makes 6 Servings; Old Points, 4 pts per serving

Ingredients:

2 1/2 cups Chicken Breast, cooked and shredded
1/2 cup canned diced tomatoes (I use Rotel brand with cilantro and lime juice)
3/4 cup Enchilada sauce
1/2 cup Salsa
1 tsp Enchilada seasoning (or taco seasoning)
1/2 cup low fat Cottage Cheese, blended smooth OR 4 oz (1/3 less fat) cream cheese, softened
1 cup Corn
1 cup Black Beans
4 high fiber Tortillas (such as La Tortilla brand), cut into quarters
1/2 cup Shredded Mozzarella or reduced fat Cheddar Cheese
1 1/2 cups Chicken Broth
Optional Toppings: Sliced black olives, chopped green onions
Preheat oven to 375. Spray 9 x 9 inch baking dish with non-stick cooking spray

Directions:

In a medium bowl, mix chicken with the first 6 ingredients. In a separate small bowl, mix corn and black beans together.

Pour the chicken broth in a shallow bowl. Dip the tortillas in the chicken broth, just long enough to get them moist (almost as you would dip bread in an egg mixture for french toast). Note: This step is certainly optional, however, it keeps the tortillas from getting dry. But if you would prefer a more dry tortilla in a recipe like this, simply skip this step.

Layer 4 tortillas on the bottom of the prepared baking dish, followed by the chicken mixture, and ending with the corn and bean layer. Repeat the layers, ending with the tortilla layer.

Top with shredded cheese (and olives and green onions if desired). Bake for 25-30 minutes or until cheese is melted.