Layered Mexican Chicken
Source of Recipe
Stacy Weyland - Greenville
List of Ingredients
1 spray olive oil cooking spray
2 lbs. uncooked boneless, skinless chicken breast
1 30oz. can black beans, rinsed and drained
3 c. fat free sour cream
2 c. shredded reduced-fat Mexican style cheese, divided
8 oz. chopped green chilies (2 4oz. cans)
2 tsp. ground cumin
1/2 tsp. black pepper
12 medium corn tortillas, cut into 2-inch strips
1 c. salsa, mild, medium or hotRecipe
Preheat oven to 350 degrees. Coat a lasagne pan with cooking spray.
Place chicken in a medium sausepan 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 - 15 minutes. Drain. When chicken is cool enough to handle, cut into 1" pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 c. of the shredded cheese, chilies, cumin and pepper. Mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagne 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 n the side.
|
|
member logon
