Prep: 15 min, Cook: 40 min.
- 1-1/4 tsp. canola oil, or other vegetable oil
- 8 corn tortillas
- 10 ounces chili with meat and beans
- 10 ounces canned pinto beans, drained and rinsed
- 2/3 cup plus 2 Tbs. enchilada sauce
- 1/3 cup plus 5 Tbs. tomato sauce
- 2 tsp. onion, grated
- 2/3 cup sharp cheddar cheese, grated
- 1/3 cup nonfat sour cream
- 1/3 cup nonfat plain yogurt
- nonstick cooking spray
Preheat oven to 425°F. Spray 1-1/4 baking sheets and 3/4 large baking dish with nonstick cooking spray. Brush oil lightly over one side of each tortilla. Sprinkle with salt to taste. Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheets. Bake 8-10 minutes until crisp, rotating the baking sheets midway through baking. Let cool.
Lower oven temperature to 375°F. Stir together next 5 ingredients and 1/2 cup cheese in a bowl. Add 2-2/3 cups of the tortilla crisps and stir to coat them with sauce. Turn into the prepared baking dish and bake 25-30 minutes, or until bubbly.
Combine sour cream and yogurt and spread over top of the casserole. Sprinkle with remaining 2 Tbs. plus 2 tsp. cheese and 1-1/3 cups tortilla crisps. Bake 5 minutes longer.
Per serving: calories 438, fat 17.5g, 35% calories from fat, cholesterol 36mg, protein 19.1g, carbohydrates 54.0g, fiber 8.1g, sugar 7.5g, sodium 1047mg, diet points 9.1.
Dietary Exchanges: Milk: 0.1, Vegetable: 1.0, Fruit: 0.0, Bread: 2.7, Lean meat: 0.7, Fat: 2.5, Sugar: 0.0, Very lean meat protein: 0.7
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The recommended wine is: Beaujolais.