Enchilada Casserole

Sauce
1 8-oz can tomato sauce
1 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/2 tsp black pepper
Salsa
1 14-oz can Italian plum tomatoes, diced
1 4-oz can diced green chilies
1/8 tsp cayenne pepper (omit if you want a mild salsa)
1/4 tsp salt
1 tsp ground cumin
Enchiladas
2 boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1/2 tsp olive oil
1/4 cup onion, chopped
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 cup canned mushroom stems and pieces, drained
2 tbsp diced green chilies
3/4 cup freshly grated low-fat cheddar cheese
3/4 cup freshly grated part-skim mozzarella cheese
3 8-inch flour tortillas

In a covered jar, combine all enchilada sauce ingredients the set aside. In a bowl, combine all salsa ingredients then set aside. In a 2-quart saucepan, bring chicken and chicken broth to a boil. Reduce heat and simmer 20 minutes or until chicken is done. Remove chicken from broth and dice. In a nonstick skillet, heat olive oil then add onion and saute until tender. Toss chicken with onion then sprinkle with cumin and chili powder. Add mushrooms and green chilies. Combine cheeses. Cover the bottom of a nonstick 9-inch round cake pan with 1/3 of the enchilada sauce. Place one of the tortillas over the sauce then top with half the salsa, half the chicken mixture and 1/3 of the cheese. Top with a second tortilla, 1/3 of the enchilada sauce, remainder of salsa and chicken mixture and another 1/3 of the cheese. Top with final tortilla and pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Bake at 350 degrees for 40-45 minutes. 8 Servings.
[204 calories, 6 grams of fat per serving]

Southwestern Salad
1 head of Romaine lettuce chopped
1 small can of Mexican style corn (with black beans and peppers)
1 small red onion, chopped
1/2 cup low-fat shredded cheddar cheese
1/4 cup chopped cilantro
Dressing
1 cup low or reduced fat Ranch dressing
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1 tbsp fat free sour cream

Combine all salad ingredients in a large bowl then set aside. Mix all dressing ingredients well then serve with salad.