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Photo of Layered Mexican chicken by WW

Layered Mexican chicken

5
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
12
Difficulty
Moderate
This easy recipe puts a tasty Mexican twist on lasagna. While this dish uses black beans, you can use whatever bean you like—pintos would also be good. Substitute black olives for the green chiles, if you prefer. Want to add a little heat? Use the hot variety of canned green chiles or stir in a diced jalapeño pepper to the filling mixture. You could also incorporate sautéed shrimp or roasted lean pork tenderloin as your protein instead of the chicken. This dish also doubles as a perfect make-ahead meal. It will last up to five days if covered in the refrigerator.

Ingredients

Olive oil cooking spray

2 spray(s)

Uncooked boneless skinless chicken breast

2 pound(s)

Canned black beans

30 oz, rinsed and drained

Fat free sour cream

2½ cup(s)

Shredded reduced fat Mexican-style cheese

2 cup(s), divided

Canned diced green chiles

8 oz, two 4-oz cans

Ground cumin

2 tsp

Black pepper

½ tsp

Corn tortilla

13 tortilla(s), medium, cut in half each

Salsa

1 cup(s), mild, medium or hot

Instructions

  1. Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
  2. 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.
  3. Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper; mix well and set aside.
  4. 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.
  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.

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