Chicken Enchilada Casserole

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Oxmoor House

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Ingredients

1/2 cup no-salt-added salsa

1/2 cup canned low-sodium chicken broth, undiluted

1 teaspoon ground cumin

3 (8-ounce) cans no-salt-added tomato sauce

3 cups cubed cooked chicken breast (skinned before cooking and cooked without salt)

3 tablespoons chopped pickled jalapeno peppers

1 (15-ounce) can no-salt-added black beans, rinsed and drained

12 (6-inch) corn tortillas

1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese

1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese

3/4 cup low-fat sour cream

1/2 cup chopped green onions

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