Layered Mexican Chicken
Source of Recipe
Sandy H.
Recipe Introduction
12 servings, 6 WW points each.
List of Ingredients
Nonstick spray
2 lbs. boneless skinless chicken breasts
2 cans black beans, drained and rinsed
3 cups fat-free sour cream
2 cups shredded reduced-fat cheese
8 oz. chopped green chiles (2 4-oz. cans)
2 tsp. cumin
1/2 tsp. pepper
12 medium tortillas, cut into strips
1 cup salsaRecipe
Preheat oven to 350 degrees, and spray a 13x9" pan with nonstick spray. Place chicken in medium saucepan and fill with enough water to cover chicken. Simmer until cooked through, about 15 minutes. When cool, cut into 1-inch pieces.
Transfer chicken to a large bowl, and add beans, sour cream, 1 cup of the cheese, chiles, cumin, and pepper, mix well and set aside.
Arrange half of tortillas in bottom of pan, overlapping to cover surface. Top with half of chicken mixture; layer with remaining tortillas and then the remaining chicken mixture. Sprinkle with the rest of the cheese.
Bake about 30 minutes, or until filling is bubbly and cheese is melted. Let stand about 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
Delicious with guacamole (2 pts. per 1/4 cup)and flour tortillas (2 pts for one medium)
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