LAYERED MEXICAN CHICKEN

olive oil cooking spray
2 pounds uncooked boneless skinless chicken breast
30 oz canned black beans, rinsed and drained
2 1/2 cups fat free sour cream
2 cups shredded reduced fat mexican style cheese
8 oz chopped green chiles, 2 4oz cans
2 tsp ground cumin
1/2 tsp black pepper
13 medium corn tortillas, cut in half
1 cup salsa

1. Preheat oven 350F. Coat a lasagna pan with cooking spray.
2. Place chicken in a medium saucepan and fill with enough cold water just to cover chicken. Set pan over 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.
3. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of the shredded cheese, chilies, cumin and pepper; mix well and set aside.
4. Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top torillas with 1/3 of chicken mixture and then layer with 8 tortilla 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.
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.

Serving Size: 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user AGLUTENFREEZONE.