Layered mexican chicken

8 points plus

Layered mexican chicken

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  • Prep Time


  • Total Time


  • Servings



  • 1

    spray olive oil

  • 2

    pounds uncooked skinless chicken breast

  • 30

    oz canned black beans, rinsed and drained

  • 3

    cups fat free sour cream

  • 2

    cups shredded reduced fat monterey jack or mexican style cheese blend

  • 8

    oz chopped green chilies (two 4 oz cans)

  • 2

    tsp cumin seeds

  • ½

    tsp black pepper

  • 12

    medium corn tortillas cut into 2 inch strips

  • 1

    cup mild fat free salsa


Preheat oven to 350 Coat a lasagna pan with spray Place chicken in medium saucepan and fill with enough cold water to just 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 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 the tortilla strips in bottom of prepared pan overlapping pieces to cover surface. Top with half of the 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.


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