Layered Mexican Chicken
Preheat oven to 350 degrees.
Coat a lasagna pan with 1 serving olive oil cooking spray; 5 one second sprays
In medium saucepan filled with enough cold water to just cover chicken, simmer
2 pounds boneless and skinless chicken breast (Bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. Cool. Cut into 1 inch pieces.
chicken pieces with
30 ounce can black beans, rinsed and drained
3 cups fat free sour cream
1 cup shredded, reduced fat Monterey Jack cheese or Mexican style cheese blend
8 ounces chopped green chilies (2 - 4 oz. cans)
2 teaspoons ground cumin
1/2 teaspoon black pepper
Cut 12 medium corn tortillas, into 2 inch strips
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 1 more cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into12 pieces. Serve with your favorite salsa on the side.
Serves 12. 6 points per serving.