Layered Mexican Chicken


A spicy and cheesy mexican chicken casserole.


2 cups
cooked chicken or turkey breast, cubed
1 can
black beans, rinsed and drained
2 cups
sour cream, fat free
2 cups
reduced-fat monterey jack cheese, shredded
4 ounces
chopped green chiles
2 teaspoons
ground cumin
1⁄2 teaspoon
black pepper
large spinach tortillas, cut into 2-inch strips
1⁄2 cup
salsa - mild, medium, or hot


Preheat oven to 350F. Coat a lasagna pan with cooking spray. Cut chicken into 1 inch pieces. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, salsa and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover bottom of pan. 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 12 pieces.