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Layered Mexican Chicken

Layered Mexican Chicken
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Weight Watchers Recipe
4 Stars
Ratings (1740)
8PointsPlus Value
Prep time: 20 min
Cook time: 45 min
Other time: 0 min
Serves: 12
An amazing Mexican twist on lasagna. Make it on a weekend and enjoy it all week long - it will last up to five days, covered, in the refrigerator.
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  • Recipe

  • Read All Reviews (1563)

Ingredients

2 spray(s) olive oil cooking spray   
  2 pound(s) uncooked boneless skinless chicken breast(s)   
  30 oz canned black beans, rinsed and drained   
  2 1/2 cup(s) fat free sour cream   
2 cup(s) shredded reduced-fat Mexican-style cheese, divided   
  8 oz chopped green chili(es), two 4-oz cans   
2 tsp ground cumin   
1/2 tsp black pepper   
13 medium corn tortilla(s), cut in half each   
  1 cup(s) fat free salsa, mild, medium or hot   

Instructions

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

  • Place chicken in a 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 shredded cheese, chilies, cumin and pepper; mix well and set aside.

  • Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top tortillas with 1/3 of chicken mixture and then layer with 8 tortillas halves. Spoon 1/3 more chicken mixture over top and then top with remaining 10 tortilla halves. Spoon remaining chicken mixture over top and 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.

Notes

  • This is a terrific make-ahead meal from our Cook Once, Eat All Week Series.
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  • herbert17
  • 5/20/2013 11:51:57 AM
  •   
  • 5 Stars
  • Read my reviews: (1)

I made the following changes: instead of the can of green chiles i added two cans of Rotel- one tomatoes and green chiles and one tomatoes and jalapeños, subbed out one of the cans of black beans for a can of pinto beans, and added 3 chopped bell peppers for extra veggies. Also, I think it tastes better warmed up as leftovers, so i put it I to single serving dishes to take for lunch. Delicious and get tons of people wanting to know what smells so good when I'm warming it up!

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • ameyer086 (ashley)
  • 5/19/2013 8:13:24 PM
  •   
  • 5 Stars
  • Read my reviews: (13)

I make this recipe all the time and love it! Tonight I tried it with ground turkey instead of chicken and it was great too! Added extra spice to the turkey while it was cooking. Wanted to share a new idea'

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • darrel'sgirl (sherry)
  • 5/19/2013 8:50:32 AM
  •   
  • 5 Stars
  • Read my reviews: (3)

My husband loves this casserole so I made it for our monthly church potluck and it was a hit! Now everyone looks forward to it every month!

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • moffenberger
  • 5/13/2013 9:32:09 AM
  •   
  • 4 Stars
  • Read my reviews: (1)

I don't like a lot of black beans, so I only included one can. The recipe was fabulous though. My boyfriend doesn't really like Mexican food and he LOVED it. Will definitely make this in the future!

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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