layered mexican chicken

By ClaudiaJan

POINTS® | 6 Servings j 12 Preparation Time | 20 min Cooking Time | 30 min Level of Difficulty | Moderate
main meals | This Mexican lasagna will last up to five days in the fridge. It's the perfect make-ahead meal to kick off our Cook Once, Eat All Week Series.

Ingredients

• Ingredients
• 1 serving olive oil cooking spray (5 one-second sprays per serving)
• 2 pound uncooked chicken breast, boneless and skinless
• 30 oz canned black beans, rinsed and drained
• 3 cup fat-free sour cream
• 2 cup shredded reduced-fat Monterey Jack cheese, or Mexican-style
• cheese blend
• 8 oz chopped green chilies, two 4-oz cans
• 2 tsp ground cumin
• 1/2 tsp black pepper
• 12 medium corn tortilla(s), cut into 2-inch strips
• 1 cup salsa, mild, medium or hot

Preparation

Step 1

Instructions
1. Preheat oven to 350°F. Coat a lasagna pan with cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.