Layerd Mexican Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 spray(s) olive oil cooking spray2 pound(s) uncooked boneless, skinless chicken breast30 oz canned black beans, rinsed and drained3 cup(s) fat-free sour cream2 cup(s) shredded reduced-fat Mexican-style cheese, divided8 oz chopped green chilies, two 4-oz cans2 tsp ground cumin1/2 tsp black pepper12 medium corn tortilla(s), cut into 2-inch strips1 cup(s) salsa, mild, medium or hot
nstructions
* Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
* 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 to 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, and pepper; mix well and set aside.
* 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.
* 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 DUNKSWIFE.
* Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
* 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 to 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, and pepper; mix well and set aside.
* 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.
* 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 DUNKSWIFE.
Nutritional Info Amount Per Serving
- Calories: 324.3
- Total Fat: 10.6 g
- Cholesterol: 76.2 mg
- Sodium: 513.3 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 2.9 g
- Protein: 32.4 g
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