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Casserole Ingredients:

1/2		cup thick and chunky salsa
1		(15 1/2-ounce) can pinto beans, drained
1		(10 3/4-ounce) can reduced fat cream of mushroom soup
1		large (1 cup) onion, chopped
1		(10-ounce) can enchilada sauce
10		(6-inch) corn tortillas, cut into 2-inch wide strips
1/2		pound (1-inch thick) slice Alpine Lace® Deli Reduced Fat American Cheese, shredded

Garnish Ingredients:

		Chopped fresh cilantro, if desired
		Sliced red and yellow chile peppers, if desired

Heat oven to 350° F. Combine salsa, pinto beans and soup in large bowl. Set aside.

Spray 10-inch skillet with no-stick cooking spray; add onion. Cook over medium heat, stirring occasionally, until onion is softened (6 to 7 minutes). Stir into bean mixture.

Spray 2-quart casserole with no-stick cooking spray. Layer 1/2 enchilada sauce, 1/3 tortilla strips, 1/2 bean mixture, 1/3 cheese, 1/3 tortilla strips, remaining bean mixture, 1/3 cheese, remaining tortilla strips and enchilada sauce.

Cover with aluminum foil. Bake for 45 minutes or until bubbly. Sprinkle with remaining cheese; continue baking, uncovered, 10 minutes or until cheese is melted. Garnish with cilantro and chile peppers, if desired.