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
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
then top with remaining chicken mixture.
Sprinkle with remaining cup of cheese.
Bake 350ºF for 30 minutes, until filling is bubbly and cheese is melted, about 30 minutes.
(mmmm) Serve with salsa on the side.
Now, I was actually almost out of sour cream...I only had half a cup left, whoops! So I'm sure it will look and taste differently with more sour cream, but even this was sooooooo good! I'm going to also make a veggie version, too. Mmm...good dinner!