Layered Mexican Chicken
From shirlex7565 16 years ago
- 45 minutes to make
- Serves 12
Very good family meal. Unless you tell them it's a weight watcher's recipe, they'll never know!
Ingredients
- 1 sprays olive oil cooking spray shopping list
- 2 pound uncooked boneless, skinless chicken breast shopping list
- 30 oz canned black beans, rinsed and drained shopping list
- 3 cup fat-free sour cream shopping list
- 2 cup shredded reduced-fat Mexican-style cheese, divided shopping list
- 8 oz chopped green chilies, two 4-oz cans shopping list
- 2 tsp ground cumin shopping list
- 1/2 tsp black pepper shopping list
- 12 medium corn tortilla(s), cut into 2-inch strips shopping list
- 1 cup salsa, mild, medium or hot shopping list
How to make it
- 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 to 15 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.
- 6 points per serving
The Rating
Reviewed by 11 people-
Yummmmy!!! I will make this next week and let you know, thanks so much.
invisiblechef
in loved it
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Going to make this one, we love anything mexican. Thank you so much for posting this one, looks so good.
henrie
in Savannah loved it
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Awesome recipe! Thanks for posting.
coffeebean53
in Charlotte loved it
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