Mexican Chicken Lasagna
January 17th, 2010 by Neptunebaby
This is another fabulous recipe – and that may just be an understatement. I have made this for several occasions (and just for dinner, of course) and once someone eats it.. they demand the recipe. I used to take it for work for potlucks because it was either that or not show up, according to my co-workers.
3 large Chicken breast cooked and cubed (I broil with seasoning)
1 Can Black beans; drained
2 Cups Fat-free sour cream
2 Cups Reduced fat Montery Jack cheese
4 oz (small can) Green Chilies
2 tsp ground Cumin
1/2 tsp. pepper
5 Large tortillas cut into strips
1/2 Cup Salsa
* Heat oven to 350 degrees.
Spray 13×9 pan with non-stick spray. In a large bowl add cubed chicken, beans, sour cream, 1 cup of cheese, chilies, cumin, salsa, and pepper. Mix well. Arrange half of the tortilla strips overlapping in pan. Top with chicken mixture,then tortillas, then chicken again. Sprinkle with 1 cup of cheese.
Bake for 30 minutes or until cheese is bubbly.
WW = 6 points per serving
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