Chickpea Enchilada Casserole - Marla Meridith

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, diced (1 medium sized)
• 2 (15 ounce) cans chickpeas, drained & rinsed
• 1 (4 ounce) can diced green chili peppers, undrained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 8 ounces sour cream, light sour cream or Greek yogurt
• 2 tablespoons unbleached AP flour
• 1/4 teaspoon garlic powder
• 8 (6-inch) corn tortillas
• 1 (15 ounce can) red enchilada sauce (reserve 5 ounces for topping & serving)
• 1 1/4 cups grated cheddar cheese
• fresh cilantro, sliced green onion & avocado for topping
• cooking spray