mexican chicken lasagna

Name: Mexican Chicken Lasagna
Prep time: 15 min
Cook time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 2 cup(s) cooked chicken; 1 can(s) black beans, canned - rinsed and drained; 2 cup(s) sour cream, fat-free; 2 cup(s) mexican blend shredded cheese, reduced-fat; 4 ounce(s) chopped green chilies; 2 teaspoon(s) ground cumin; 1/2 teaspoon(s) black pepper; 5 large spinach tortillas - cut into 2-inch strips; 1/2 cup(s) salsa

(2 RATINGS)

170 Pinches 1 Photo

Cheryl Neubecker

La Mesa, CA

Updated on Jan 1, 2011

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

Rate

prep time 15 Min

cook time 30 Min

method ---

yield 12 serving(s)

Ingredients

2 cups cooked chicken
1 can black beans, canned - rinsed and drained
2 cups sour cream, fat-free
2 cups mexican blend shredded cheese, reduced-fat
4 ounces chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon black pepper
5 large spinach tortillas - cut into 2-inch strips
1/2 cup salsa

How To Make mexican chicken lasagna

Step 1

Preheat oven to 350. Coat lasagna pan with cooking spray. Cut chicken into 1 inch pieces.

Step 2

In large bowl mix, chicken, beans, sour cream, 1 cup of cheese, chilies, cumin, salsa and pepper: mix well and set aside.
Step 3

Arrange 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.
Step 4

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing.
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