We loved this dish. We are on a low sodium diet so I was able to reduce the sodium even further and it had great taste. No one missed the salt. I made my own enchilada sauce since canned is generally high in sodium; cooked the black beans from dried beans; and reduced the salt to 1/4t in the recipe. I also used a 11X7 dish so the corn tortillas overlapped a little more. They were not soggy at all. I will make this again many times.