Layered Mexican Chicken

Recipe by Renita
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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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