Layered Mexican Chicken
- Reviews 10
Ready In: 50 mins
Serves: 12
Ingredients
- 5 dashes olive oil flavored cooking spray (5 one second sprays, 1 serving)
- 2 lbs uncooked boneless skinless chicken breasts
- 30 ounces canned black beans, rinsed and drained
- 3 cups nonfat sour cream
- 2 cups shredded reduced-fat monterey jack cheese or 2 cups Mexican blend cheese
- 2 (4 ounce) cans chopped green chilies
- 2 teaspoons ground cumin
- 1⁄2 teaspoon black pepper
- 12 medium corn tortillas, cut into 2 inch strips
- 1 cup salsa, mild,medium or hot
Directions
- Preheat oven to 350ºF.
- Coat a lasagna pan with cooking spray.
- Place chicken in 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 until chicken is cooked through, about 10 minutes; drain.
- When chicken is cool enough to handle, cut into 1-inch pieces.
- Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
- Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface.
- Top tortillas with half of chicken mixture, 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 5 minutes before slicing into 12 pieces.
- Serve with salsa on the side.
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