Ingredients

• 2 teaspoons canola oil
• 12 corn tortillas
• 1/4 teaspoon salt
• 1 15-ounce c chili with meat and beans
• 1 15-ounce c pinto beans, rinsed
• 1 10-ounce c enchilada sauce, (1 1/4 cups)
• 1 8-ounce ca no-salt-added tomato sauce
• 1 tablespoon grated onion
• 1 cup grated extra-sharp Cheddar cheese, (4 ounces)
• 1/2 cup nonfat sour cream
• 1/2 cup nonfat plain yogurt

---

Cooking Directions

Step 1

Preheat oven to 425°F. Coat 2 baking sheets and a shallow 3-quart baking dish with nonstick cooking spray.

Step 2

Brush oil lightly over one side of each tortilla. Sprinkle with salt. Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheets. Bake until crisp, 8 to 10 minutes, rotating the baking sheets midway through baking. Let cool.

Step 3

Reduce the oven temperature to 375°F. Stir together chili, pinto beans, enchilada sauce, tomato sauce, onions and 3/4 cup of the cheese in a large bowl. Add 4 cups of the tortilla crisps and stir to coat them with sauce. Turn into the prepared baking dish and bake until bubbly, 25 to 30 minutes.

Step 4

Mix together sour cream and yogurt in a small bowl and spread over the top of the casserole. Sprinkle with the remaining 1/4 cup cheese and 2 cups tortilla crisps. Bake for 5 minutes longer.