Weight Watchers layered mexican chicken
Ingredients
1 serving olive oil cooking spray (5 one second sprays)
2 pound uncooked chicken breast, boneless and skinless
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
Preheat oven to 350ºF. 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 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.
POINTS
Serves | 12
POINTS per serving | 6
Delma
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