I decided to try something new tonight: Layered Mexican Chicken. It was from a Weight Watcher's recipe book...so if anyone is interested...one serving has 6 pts. Anyway, I think it turned out pretty good, and it was super easy to throw together!
What you need:
olive oil cooking spray
1lb. uncooked chicken breast, boneless and skinless
15 oz. can black beans, drained and rinsed
1 1/2 cups fat free sour cream
1 cup reduced-fat Monterrey jack cheese, or Mexican blend shredded cheese
4 oz. can chopped green chilies
1 tsp. ground cumin
1/4 tsp. black pepper
4 to 6 med. corn or flour (which is what I used) tortilla shells
1 cup salsa, mild, medium or hot
1. Preheat oven to 350 degrees. Coat a glass dish (2 quarts) with cooking spray.
2. Place chicken in a med. saucepan and fill with enough cold water to just cover the chicken. Set pan over high heat and bring to a boil. Reduce heat to med. and simmer until chicken is cooked through, about 10 min.; drain. When chicken is cool enough to handle, cut into 1 inch pieces.
3. Transfer chicken to a large bowl and add beans, sour cream, 1/2 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
I ended up adding about 1/3 cup of salsa to this also. It doesn't call for it in the recipe, though, but it was really good.
4. Arrange a layer of tortilla shells in the bottom of prepared glass dish. Top tortillas with half of the chicken mixture, layer with more tortillas and chicken until you have used them all. End with 1/2 cup of remaining shredded cheese on top of a chicken layer.
5. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand for 5 minutes before cutting into 6 pieces. Serve with salsa on the side. We also ate ours with tortilla chips for an added crunch!