Layered Mexican Chicken

Cooking Spray
2 lbs bonless, skinless chicken breast
30 oz can black beans, rindsed and drained
3 cups fat-free sour cream
2 cups shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend
8 oz chopped green chillies,(2-4oz cans)
2 tsp ground cumin
1/2 tsp pepper
12 medium corn tortillas, cut into 2-inch strips
1 cup salsa, mild, medium or hot


Recipe
1. Preheat Oven to 350. Coat a lasagna pan with cooking spray.

2. 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 minutes; drain. When it is cool enought to handle, cut into 1-inch pieces.

3. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of cheese, chilies, cumin, and pepper, mix well and set aside.

4. 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.

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.

6. Enjoy!

Serves 12
6 points each