Layered Mexican Chicken

By gmasusan

Ingredients

• 2 spray(s)olive oil cooking spray
• 2 pound(s)uncooked boneless skinless chicken breast(s)
• 30 ozcanned black beans, rinsed and drained
• 2 1⁄2cup(s)fat free sour cream
• 2 cup(s)shredded reduced-fat Mexican-style cheese, divided
• 8 ozchopped green chili(es), two 4-oz cans
• 2 tspground cumin
• 1 ⁄2tspblack pepper
• 13 mediumcorn tortilla(s), cut in half each
• 1 cup(s)fat free salsa, mild, medium or hot

Details

Servings 1
Adapted from google.com

Preparation

Step 1

1
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Step 2
Place chicken in a 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.
Step 3
Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper; mix well and set aside.
Step 4
Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top tortillas with 1/3 of chicken mixture and then layer with 8 tortillas halves. Spoon 1/3 more chicken mixture over top and then top with remaining 10 tortilla halves. Spoon remaining chicken mixture over top and sprinkle with remaining cup of cheese.
Step 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.