weight watchers recipe

[tigerlilly01]

Layered Mexican Chicken
8 points per serving


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.

   
2 spray(s) olive oil cooking spray   
2 pound(s) uncooked boneless skinless chicken breast(s)   
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   
8 oz chopped green chili(es), 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) fat free salsa, mild, medium or hot   
   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.

[tigerlilly01]

This is really good!!!

[derrick12480]

I definitly need to change my diet. I tried just excersise but that didn't work. My blood pressure still seems to be climbing. Might try this out.