WW- layered Mexican Chicken- 6 pts TNT- not freezer though

[Guest guest]

This was very good but I do not think it would freeze to well due to the

sour

cream.

layered mexican chicken

POINTS® Value | 6

Servings | 12

Preparation Time | 20 min

Cooking Time | 30 min

Level of Difficulty | Moderate

main meals | This Mexican lasagna will last up to five days in the fridge.

It's

the perfect make-ahead meal to kick off our Cook Once, Eat All Week Series.

Ingredients

1 serving olive oil cooking spray (5 one-second sprays per serving)

2 pound uncooked boneless, skinless chicken breast(s)

30 oz canned black beans, rinsed and drained

3 cup fat-free sour cream

2 cup shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese

blend

8 oz chopped green chilies, two 4-oz cans

2 tsp ground cumin

1/2 tsp black pepper

12 medium corn tortilla(s), cut into 2-inch strips

1 cup salsa, mild, medium or hot

Instructions

1. Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

2. 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.

3. 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.

4. 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.

5. 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.

6. Learn more about our Cook Once, Eat All Week Series.