2cupscookedchopped, chicken with 1 medium red bell pepper, chopped (1 cup)
1/2cupgreen onionsthinly sliced (about 8)
1/2cupsliced pitted black olives
2cupTblsp. fresh cilantrosnipped
8ouncesmild Cheddar cheeseshredded (2 cups)
Top a tortilla with 1/4 of bean mix. Spread to within 1/4 inch of edge. Transfer tortilla to a 10" deep dish pie plate or casserole dish. Top with 1/4 of the chicken mix.
Divide cheese into 4 equal portions. Sprinkle one portion on chicken layer.
Repeat layers and cheese three more times. Top with remaining tortilla.
Spray with vegetable oil. Bake for 25 to 30 minutes or until top is golden.
1/2 cup sour cream with
1 Tblsp. taco seasoning mix
Spread evenly over top of warm tortilla stack.
Sprinkle with 1/4 chopped black olives, 2 more Tblsp. of snipped cilantro and 2 medium plum tomatoes, seeded and chopped.
Cut into 6 wedges. Serve with salsa.
Layered Mexican Chicken (Weight Watchers)
Preheat oven to 350 degrees.
Coat a lasagna pan with 1 serving olive oil cooking spray; 5 one second sprays
In medium saucepan filled with enough cold water to just cover chicken, simmer 2 pounds
boneless and skinless chicken breast (Bring to a boil. Reduce heat to medium and simmer
until chicken is cooked through, about 10 minutes; drain. Cool. Cut into 1 inch pieces.
chicken pieces with
30 ounce can black beans, rinsed and drained
3 cups fat free sour cream
1 cup shredded, reduced fat Monterey Jack cheese or Mexican style cheese blend
8 ounces chopped green chilies (2 - 4 oz. cans)
2 teaspoons ground cumin
1/2 teaspoon black pepper
Cut 12 medium corn tortillas, into 2 inch strips
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture.
Sprinkle with 1 more cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into12 pieces. Serve with your favorite salsa on the side.