Layered Mexican Chicken

This past year I have been pretty focused on losing weight and getting in shape. To do so I tortured my self with eating a lot of grilled chicken breast and I have found my self no longer able to eat plain grilled chicken. So the hunt was on to find a possible replacement and I happened across this Weight Watchers recipe for Layered Mexican Chicken. I knew once I read the ingredients and the amount this recipe makes it would be perfect for cooking, cutting into proper portions, and freezing up for meals on the go.

Ingredients
1 spray olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cups fat-free sour cream
2 cups shredded reduced-fat Mexican-style cheese, divided
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 cups slasa, mild, medium, or hot

Directions
Preheat oven to 350º F. 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 a boil. Reduce heat o medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cunt into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of 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.

POINTS Value: 6
Servings :12