Layered Mexican Chicken Lasagna

Janet Schneider

No images yet!

Your make has been saved. You can view it anytime in your profile. Close this box to continue browsing or add a few details about your dish below.

Sorry. You must be logged in to view this form.

Ingredients

1 spray olive oil cooking spray
2 lb. uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 c. fat-free sour cream (I used 2 c. and 2 fat free plain yogurt)
2 c. shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend (I used 1 c. Mex styl low fat blend, and 1 c. mozz (non fat)
8 oz chopped green chilies, two 4-oz cans (I used 1 can and 1 large can green chili enchilada sauce (low in fat, carbs, calories...)
2 tsp ground cumin (I did not have any.... oops)
1/2 tsp black pepper (none added)
12 medium corn tortilla(s), cut into 2-inch strips
1 c. salsa, mild, medium or hot (none used as I dipped each tortilla in the mild green verde enchilada sauce before placing it in the casserole dish)

Preheat oven to 350F. Coat a 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 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 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.

1 spray olive oil cooking spray
2 lb. uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 c. fat-free sour cream (I used 2 c. and 2 fat free plain yogurt)
2 c. shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend (I used 1 c. Mex styl low fat blend, and 1 c. mozz (non fat)
8 oz chopped green chilies, two 4-oz cans (I used 1 can and 1 large can green chili enchilada sauce (low in fat, carbs, calories...)
2 tsp ground cumin (I did not have any.... oops)
1/2 tsp black pepper (none added)
12 medium corn tortilla(s), cut into 2-inch strips
1 c. salsa, mild, medium or hot (none used as I dipped each tortilla in the mild green verde enchilada sauce before placing it in the casserole dish)