Layered Mexican Chicken (WW)
Adapted From: Weight Watchers
Ingredients
Cooking Spray
2 pound Chicken (boneless, skinless breasts)
30 ounce Black Beans (rinsed and drained)
3 cup Sour Cream (fat free)
2 cup Monterey Jack Cheese (shredded)
8 ounce Green Chilies (2 cans)
2 tsp Cumin
1/2 tsp Pepper
12 Tortilla Shell (corn; cut into 2 inch strips)
1 cup Salsa
Directions
Preheat oven to 350°
Coat a 9x13 pan with cooking spray.
Place chicken in a medium saucepan and fill with enough water to just cover chicken.
Set pan over high heat and bring to a boil.
Reduce heat to medium and simmer until chicken is cooked thoroughly; about 10 mintues.
Drain.
When chicken is cool enough to handle, cut into 1 inch pieces or shred with a fork.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, green chiles, cumin, and pepper.
Mix well and set aside.
Arrange half of the tortillas in bottom of prepared pan, overlapping peices to cover surface.
Top tortillas with half the chicken mixture.
Top with remaining tortillas.
Top with remaining chicken
Sprinkle remaining 1 cup of cheese over top.
Bake at 350° until filling is bubbly and cheese is melted; about 30 minutes.
Let stand 5 minutes before slicing.
Serve with salsa and sour cream on the side.
Katie Dishes - One Thumb Up
This was quite good for a low fat mexican dish. I really enjoyed it!
