Ingredients
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| 2 spray(s) olive oil cooking spray | |
| 2 pound(s) uncooked boneless skinless chicken breast(s) | |
| 30 oz canned black beans, rinsed and drained | |
| 2 1/2 cup(s) fat free sour cream | |
| 2 cup(s) shredded reduced-fat Mexican-style cheese, divided | |
| 8 oz chopped green chili(es), two 4-oz cans | |
| 2 tsp ground cumin | |
| 1/2 tsp black pepper | |
| 13 medium corn tortilla(s), cut in half each | |
| 1 cup(s) fat free salsa, mild, medium or hot |
Instructions
- Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
- Place chicken in a 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 shredded cheese, chilies, cumin and pepper; mix well and set aside.
- Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top tortillas with 1/3 of chicken mixture and then layer with 8 tortillas 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.
- 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.
Notes
- This is a terrific make-ahead meal from our Cook Once, Eat All Week Series.