Layered Mexican Chicken

Ready in 45 minutes

pointsPlus� Value: 7

Servings: 12

Preparation Time: 20 min

Cooking Time: 45 min

Level of Difficulty: Moderate

This Mexican lasagna will last up to five days in the refrigerator.


1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless; skinless chicken breast
30 ounces canned black beans; rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese; divided
8 ounces chopped green chilies; two 4-oz cans
2 teaspoons Cumin seeds
1/2 teaspoon black pepper
12 medium corn tortilla; (s), cut into 2-inch strips
1 cup(s) salsa; mild, medium or hot

Original recipe makes 12 Servings



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 to 15 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.

Alert editor   
Calories Per Serving: 99 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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