- 12
Ingredients
- 1 Spray olive oil cooking spray
- 2 lbs uncooked boneless, skinless chicken breast
- 30 oz canned black beans, drained & rinsed
- 3 cups fat-free sour cream
- 2 cups low-fat shredded Mexican cheese
- 8 oz chopped green chilies, 2 4 oz cans
- 2 tsp ground cumin
- 1/2 tsp black pepper
- 12 medium corn tortillas, cut into 2 inch strips
- Salsa, sour cream, guacamole, etc for toppings (additional points) if desired.
- WW Points: 6
- Note: Dish will last for 5 days in refrigerator, great for make ahead meals.
Preparation
Step 1
Preheat oven to 350 degrees. Coat lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water, just enough to cover chicken. Set pan over high heat and bring to boil. Reduce heat to medium & simmer until chicken is cooked through, about 10-15 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, & pepper. Mix well & set aside.
Arrange half of tortilla strips in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortilla pieces & top with remaining chicken mix. Sprinkle with remaining cheese.
Bake until bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Server