Tuesday, August 4, 2009

Layered Mexican Chicken

1 spray olive oil cooking spray
2 lbs uncooked boneless skinless chicken breasts
30 oz can black beans, rinsed and drained
3 cups fat free sour cream
2 cups shredded reduced fat Mexican-style cheese blend, divided
8 oz chopped green chilies, two 4 oz cans
2 tsp ground cumin
½ tsp black pepper
12 medium corn tortillas, cut in to 2 in. strips
1 cup salsa
Preheat oven to 350, coat a lasagna pan with cooking spray.
Place chicken in a medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer chicken until chicken is cooked through, about 10 – 15 minutes; drain. When chicken is cool enough to handle, cut into 1” pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of cheese, chilies, cumin, and pepper. Mix well and set aside.
Arrange half tortillas in bottom of prepared lasagna dish, overlapping pieces to cover surface. Top tortillas with half the chicken mix, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand for five minutes before slicing in to 12 pieces. Serve with salsa on the side.
WW Points – 6
Prep time – 20 min
Cooking time – 45 min
This will last up to five days in the fridge.

Submitted by Samatha

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