Layered Mexican Chicken

I thought that after the last post, which would be a splurge only dish, I should post a mexican chicken dish that you can enjoy any time. This is a Weight Watchers recipe but can be enjoyed by anyone, not just the dieting.

For those of you who are counting points however, this dish serves 12 with 6 points per serving. Prep time is 20 minutes and cooking time is 30 minutes. The dish will last up to 5 days in the fridge so it is good if you need to make something ahead of time or if you just need something to eat all week.

Layered Mexican Chicken

1 spray olive oil cooking spray

2 pound chicken breast, uncooked, boneless, skinless

30 oz canned black beans, rinsed and drained

3 cup fat free sour cream

2 cup shredded reduced fat Mont. Jack or mexican style cheese

8 oz chopped green chilies (two 4 oz cans)

2 tsp ground cumin

1/2 tsp black pepper

12 medium corn tortillas cut into 2 inch strips

1 cup salsa, mild, medium or hot

Preheat oven to 350. Coat 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 boil. reduce heat to medium and simmer until chicken is cooked through, about 10 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 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.

Bon appetite!