This mexican lasagna will last up to 5 days in the refrigerator
Quantity
1
Quantity Unit
9 X 13 baker
Prep Time (minutes)
20
Cook Time (minutes)
45
Ready In (minutes)
65
Ingredients
Amount
Measure
Ingredient
1
spray (about 1 second)
Pam cooking spray
2
pounds, raw
chicken breast halves, boneless, skinless
2
cans (15 oz)
black beans, canned, Bush's
3
cups
fat free sour cream
2
cups, shredded
low fat shredded cheddar cheese
2
tablespoons
Green chiles, 4 oz canned chopped with liquid
2
teaspoons
Spices, ground cumin
1/2
teaspoon
black pepper
12
tortillas, medium (approx 6" dia)
tortillas, corn
8
ounces
salsa
Steps
Sequence
Step
1
preheat oven to 350 degree. Coat pan with cooking spray
2
place chicken in medium saucepan and fill with enough water jst 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; drian. when chicken is cool, cut into 1 inch pieces
3
transfer chicken to a large bowl and beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper. mix well.
4
cut tortilla''s into 2 inch strips. arrange half on prepared pan, overlapping pieces to cover surface. Top with half of chicken mixture, layer with remaining tortillas and the top with remaining chicken mixture. sprinkle with remaining cup of cheese.
