Lighter Layered Mexican Bake

MMmmmm Mexican is my favorite and this was fantastic. A great WW recipe and was easy to make. It makes a lot so I cut it down to just fit the two of us. SOOO GOOD!



1 spray(s) olive oil cooking spray 
 2 pound(s) uncooked boneless, skinless chicken breast-I used gr white turkey breast 
 30 oz canned black beans, rinsed and drained (I only use one can, which is 15oz) 
 3 cup(s) fat-free sour cream–I used light and only a half a cup and a bit on top after baking
 2 cup(s) shredded reduced-fat Mexican-style cheese, divided-I used mozz
 8 oz chopped green chilies, two 4-oz cans —I used green peppers
2 tsp ground cumin 
 1/2 tsp black pepper 
 12 medium corn tortilla(s), cut into 2-inch strips –I used WW light, low carb wraps
 1 cup(s) salsa, mild, medium or hot (I put one cup in the mixture to cook and serve with more on the side) 

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. (I browned the turkey meat instead)
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. (I added one cup of salsa)
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 pieces. Serve with salsa on the side


One Comment on “Lighter Layered Mexican Bake”

  1. VeggieGirl says:

    Hearty and delicious!

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