Janet Schneider Recipe Collection
Layered Mexican Chicken Lasagna

1 spray olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream (I used 2 cups and 2 fat free plain yoghurt)
2 cup shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend (I used 1 cup Mex styl low fat blend, and 1 cup 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 cup 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 350?F. 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

WW POINTS? value = 6
Servings = 12
Preparation Time = 20 min
Cooking Time = 30 min
Level of Difficulty = Easy

This Mexican lasagna will last up to five days in the fridge. It's a Weight Watchers recipe, but I've adapted to my own (notes above).

Recipe Contributed by Janet Schneider (adapted from a Weight Watchers recipe)