Layered Mexican Chicken

Or as I decided to rename it - Mexican Lasagna. Mmm Mmm good!

So I started Weight Watchers about 3 weeks ago. I've been trying to cook more at home and learn new recipes that Robby will eat with me and that we can have for a few meals so I am not always trying to decide on whats for dinner. I found this amazing recipe on the WW website. It might look bad for you because of the cheese but it really isn't. One serving is only 7 points which really isn't that bad because its very filling. Not sure on how many calories if you are into counting but 7 points works for me! Below is the recipe and some pictures of how it turned out. Robby paired it with some homemade bread from my mom and we both had a few tortilla chips. It was better than something you would pay almost $10 for at a restaurant! Promise.


PointsPlus® Value:    7
Servings:  12
Preparation Time:  20 min
Cooking Time:  45 min
Level of Difficulty:  Moderate

 

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.

Ingredients

2 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless skinless chicken breast
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 - I didn't use a full 2 cups, maybe 1.5
8 oz chopped green chilies, 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) salsa, mild, medium or hot  - FYI salsa is 0 points!!

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

 Not the best of pictures because the lighting was bad and camera is not the greatest, but it works.

Let me know if you try it out! It lasted us, just 2 people, a whole week for leftovers.