Mexican Casserole

I made "Mexican Casserole" last night. I told my boyfriend it was "Mexican Casserole" because if I told him it was another kitchen experiment in an effort to use up the leftovers, he would have rolled his eyes and groaned.

I put a layer of corn tortilla pieces on the bottom of the casarole dish (light spray of Pam olive oil spray first)
Layer of fat-free refried beans
Onions
Layer of shredded chicken breast
Layer of chunky tomatoe salsa (LOTS of salsa - and hot sauce too)
Layer of brown rice
Partial layer of corn tortilla,
Sprinkles of Mozarella cheese on top

I warmed all the ingredients before I put them in the dish, and then baked it for about 15 min at 350 degrees.
Then, garnish with shredded cabbage and more salsa.
I put avocado on the side, but you don't have to.
Crumbles of Queso Seco or Queso Fresco would also make it more appealing (but it's more salt, calories, and fat).

It was great! High protein, super high fiber, sort of low carb (especially if you skimp on the tortilla and rice, and be generous with the cabbage and salsa). Salsa and hot sauce add lots of flavor without fat, carbs, or sodium.
I suppose you could use enchilada sauce or salsa verde too. Maybe next time.
The left-overs heat up great for lunch the next day.