Mexican chicken lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 spray olive oil cooking spray2 pounds uncooked boneless, skinless chicken breast30oz can black beans, rinsed and drained16oz fat free sour cream8 oz reduced fat sour cream2 cups 2% shredded mexican cheese2 cans chopped green chiles (optional)2 tsp ground cumin1/2 tsp black pepper12 medium whole wheat tortillas, cut in strips1 cup salsa (at your desired heat level)
Preheat oven to 350. Coat lasagna pan with cooking spray.
Place chicken in medium saucepan and cover with cold water. Bring to boil over high heat, reduce heat to medium and simmer until cooked through, about 10 minutes; drain. When cool enough to handle, cut into 1-inch pieces.
Transfer chicken to large bowl and add beans, sour cream, 1 cup 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 with half chicken mixture, layer with remaining tortillas and then 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.
Number of Servings: 12
Recipe submitted by SparkPeople user LYZ219.
Place chicken in medium saucepan and cover with cold water. Bring to boil over high heat, reduce heat to medium and simmer until cooked through, about 10 minutes; drain. When cool enough to handle, cut into 1-inch pieces.
Transfer chicken to large bowl and add beans, sour cream, 1 cup 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 with half chicken mixture, layer with remaining tortillas and then 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.
Number of Servings: 12
Recipe submitted by SparkPeople user LYZ219.
Nutritional Info Amount Per Serving
- Calories: 387.1
- Total Fat: 10.4 g
- Cholesterol: 67.7 mg
- Sodium: 1,196.8 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 7.7 g
- Protein: 31.4 g
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