Mexicali Chicken Casserole
Source of Recipe
WW Community
Recipe Introduction
Point Value-6
Servings-l2
List of Ingredients
l serving olive oil cooking spray(5 one second sprays per serving)
2 lb uncooked boneless skinless chicken breasts
30 oz canned black beans, rinsed and drained
3 c fat-free sour cream
2 c shredded reduced-fat Monterey Jack cheese, or Mexican style cheese bland
8 oz chopped green chilies,two 4 oz cans
2 tsp ground cumin
1/2 tsp black pepper
l2 medium corn tortillas, cut into 2-inch strips
l c salsa Recipe
Preheat oven to 350. Coat a lasagna pan w/cooking spray.
Place chicken in medium saucepan and fill w/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 l0 minutes. When chicken is cool enough to handle, cut into l inch pieces.
Transfer chicken to a large bowl and add beans,sour cream, l cup shredded cheese, chilies,cumin & pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagne pan, overlapping pieces to cover surface. Top tortillas w/half of chicken mixture, layer w/remaining tortillas and than top with remaining chicken mixture. Sprinkle w/remaining cup of cheese. (I sprinkled a little extra 2% cheddar cheese, not much just a couple of pinches).
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into l2 pieces. Serve w/salsa on the side.
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