Tex-Mex Tortilla Casserole

This recipe came from Woman's Weekly magazine.  The lime tortilla chips gave it a kick but I think you can add fresh lime zest with healthy chips to it instead...not sure about that though. 
This serves 8, has 580 calories, 28grams of fat, 0grams of trans fat, cholesterol is 50mgrams, 59 grams of carbs, this is the number I don't really like: 1,506mgrams of sodium (it might be less if you don't add salt, look for unsalted tortilla chips as well and low sodium beans).  Fiber 6grams, sugar 4grams.  Kitchen time 20 minutes for the total time 1 hour and 40 minutes.
     1 pkg. low sodium yellow rice mix
     1 can (21oz) black beans
     2 cans mild enchilada sauce
     1 pkg. (10oz) frozen chopped spinach, thawed, squeezed dry about 1 1/4 cups (we left this out)
     8oz smoked chorizo sausage cut into 1/4" thick slices
      2 cups shredded 4-cheese Mexican blend about 8oz.
     1 chopped onion
     1/2 cup frozen corn kernels thawed
     2 tbs chopped cilantro
     1/2 cup packaged shredded, carrots
     2 cups broken lime-flavored tortilla chips (I didn't break these up)
          * Preheat oven to 375.  Prepare rice mix according to th package directions; cool.  Coat 2 1/4 qt. baking dish with cooking spray.
          * In large bowl, mix rice with beans, 1 1/2 cans enchilada sauce, spinach, sausage, 1 cup cheese, onion, carrots, corn and 1 tbs. cilantro.  Spread in baking dish, then top with remaining sauce.
          *Cover with foil.  Bake until heated through, about 1 hour.  Uncover, top with tortilla chips and remaining cheese.  Bake until cheese is melted and lightly browned, 10 minutes, cool 10 minutes before serving.

Thanks for reading and enjoy.