So I made this Layered Mexican Chicken casserole...
and it was SO good! It tasted a whole lot like enchiladas...and there is nothing wrong with that!
I halved the original recipe as follows to get 6 portions. But I instantly regretted that decision after tasting it...and after Jake beat me home for lunch today and it was gone just like that.
Layered Mexican Chicken
1lb uncooked, boneless, skinless chicken breast
15 oz canned black beans, rinsed and drained
1.5 cups fat free sour cream
1 cup shredded reduced fat Mexican-style cheese, divided
4 oz chopped green chiles
1 tsp ground cumin
1/4 tsp black pepper
6 medium corn tortillas, cut into 2 inch strips
1/2 cup salsa
1. Place chicken in medium saucepan and fill with enough water just to cover chicken. Place pan over medium high heat and bring to a boil. Reduce heat to medium and simmer 10-15 minutes until chicken is cooked through. Drain and cut into one inch pieces when it is cool enough to handle.
2. Transfer chicken to large bowl and add beans, sour cream, 1/2 cup of shredded cheese, chiles, cumin, and pepper. Mix well and set aside.
3. Arrange half of tortillas in the bottom of a prepared casserole dish that has been sprayed with olive oil cooking spray. Overlap the pieces to cover the surface. Top tortillas with half of the chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining 1/2 cup of cheese.
4. Bake at 350 for about 30 minutes until filling is bubbly and cheese is melted. Let stand 5 minutes before slicing into 6 pieces. Serve with salsa on the side.
Totally worth the measly 6 points per serving!