Mexican chicken lasagna

1 spray olive oil cooking spray
2 pounds uncooked boneless, skinless chicken breast
30oz can black beans, rinsed and drained
16oz fat free sour cream
8 oz reduced fat sour cream
2 cups 2% shredded mexican cheese
2 cans chopped green chiles (optional)
2 tsp ground cumin
1/2 tsp black pepper
12 medium whole wheat tortillas, cut in strips
1 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.