Creamy Green Chile Chicken Enchilada Casserole

Tonight's dinner on my meal plan was Chicken Enchilada Casserole, using some chicken I had already cooked in the freezer. Pretty much a blank slate for me to play with. Since I cooked up some dry black beans yesterday for the burgers that weren't, I added those and some corn. Then I thought of the jar of yummy green chile I had in the fridge (inspired by this recipe), that I made with some Hatch chiles I roasted on the grill, and I decided to try doing creamy green enchilada casserole this time, since I usually do the same old red sauce. Then I added an extra nutritional boost by hiding some kale both in the filling and the sauce. Next time I'll use spinach in place of the kale... it doesn't really provide a noticeable flavor, but the texture of the spinach would be better, I think.
(Crappy photo disclaimer: we don't have a fancy camera. In fact, the camera we have isn't even ours... PK2 lost ours sometime around Thanksgiving last year. I'm pretty sure we probably inadvertently threw it away, since she enjoys stashing things in random plastic bags. Someday, I hope to have a fancy camera. Until then, you'll have to suffer through my crappy recipe pictures, and just trust me that the food is good. If the crappy pictures bother you, you could always make the recipe and take a good picture for me...)

Creamy Green Chile Chicken, Black Bean, and Corn Enchilada Casserole

I am convinced that casseroles are just NOT photogenic...

Filling:
2 cups cooked chicken, cut into chunks
1/2 cup prepared green chile sauce
1 tbsp cumin
1 cup frozen corn
2 cups black beans
1 cup frozen chopped kale (or spinach)
1/2 a medium onion, chopped
1/2 cup sliced black olives
8 oz fat free cream cheese, softened and cut into chunks
corn tortillas (enough to make 3 layers covering a glass baking dish)
Sauce:
3/4 cup prepared green chile sauce
1 tbsp cumin
1 1/2 cups plain lowfat yogurt (I used my homemade yogurt, you could probably also use a combination of sour cream and milk)
1 cup frozen kale (spinach would actually probably work better)
Shredded cheese to top

In a large pan, combine filling ingredients and cook until cream cheese is melted. (Taste your filling and see if you like how it tastes... if you didn't use just the same ingredients I did, it won't taste the same as mine, and since my green chile sauce was homemade chances are yours will be different. If you don't like how the filling tastes, play with it until you do, since it is the basis of the meal!) Set aside filling. 
In a small saucepan, combine sauce ingredients and heat through. Transfer to a blender, blend until smooth.
Spread a small amount of sauce into the bottom of a 9x13" baking dish. Cover the bottom of the dish with corn tortillas, tearing tortillas in half to line the edges and filling in the center with whole tortillas (if you just fold the tortilla in half, it breaks). Spread half of the filling evenly over tortillas, top with sauce and shredded cheese. Repeat for another layer, then finish by covering with corn tortillas, sauce, and cheese. Bake in a 350 degree oven for about 30 minutes, until cheese is melted and starting to brown a bit. Serve with sour cream, salsa, and guacamole, if desired.
 *Note* This meal is gluten-free, and could easily be made dairy-free... just substitute your favorite non-dairy versions of the dairy ingredients. I make no promises about how it will taste... I am just grateful that I'm tolerating dairy again and don't have to worry about it anymore!