I got this recipe from the WW website. It's really good! It's a great make ahead recipe. In fact, I know I'll be out all day tomorrow, so I am assembling it today so that I can throw it in the oven tomorrow because I "won't feel like cooking" and when that happens I scam my way into a restaurant! This way I won't have an excuse to go out, because dinner will be practically ready! Enjoy! (PS - I searched this forum for "Layered Mexican Chicken" and nothing came up, so I apologize if it's already been posted...I'm new to 3FC and I don't know how everything works yet.)
Layered Mexican Chicken
"P" Value: 6
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Moderate
1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
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
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 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.