Mexican Chicken Lasagna

Name: Mexican Chicken Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
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

By Cheryl Neubecker
@KrazyKookin

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

Rating:

★★★★★ 2 votes5

Comments:

8 Comments

Serves:

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
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How to Make Mexican Chicken Lasagna

Step-by-Step

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

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