Mexican Chicken Lasagna

Cheryl Neubecker

By
@KrazyKookin

This a great low fat recipe. Only 6 WW points per serving.

Rating:
★★★★★ 2 votes
Comments:
Serves:
12
Prep:
15 Min
Cook:
30 Min

Ingredients

2 c
cooked chicken
1 can(s)
black beans, canned - rinsed and drained
2 c
sour cream, fat-free
2 c
mexican blend shredded cheese, reduced-fat
4 oz
chopped green chilies
2 tsp
ground cumin
1/2 tsp
black pepper
5 large
spinach tortillas - cut into 2-inch strips
1/2 c
salsa

Step-By-Step

1Preheat oven to 350. Coat lasagna pan with cooking spray. Cut chicken into 1 inch pieces.
2In large bowl mix, chicken, beans, sour cream, 1 cup of cheese, chilies, cumin, salsa and pepper: mix well and set aside.
3Arrange half of the 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.
4Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Mexican
Other Tag: Quick & Easy