Recipe Idea - Mexican Lasagna

Mexican Chicken Lasagna
WW Points: 6
Servings: 12

This is a pretty simple recipe, especially if you have already prepared the chicken when cooking a previous meal, which I do a lot. I also usually cut this recipe in half because it makes a ton (well, if you only have two adults eating in your family it's a lot), but if you make the full recipe you can store it in the refrigerator for 5 days and have leftovers.

Ingredients
2 pounds boneless skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cups fat free sour cream
2 cups shredded reduced fat Mexican-style cheese
8 oz of canned chopped green chilies
2 tsp cumin
1/2 tsp black pepper
12 medium corn tortillas, cut into 2 inch strips
1 cup salsa

Preheat oven to 350 and spray a lasagna pan with cooking spray. Cook and dice chicken into 1 inch cubes (bake or boil); add cubed chicken to bowl with sour cream, beans, spices and 1 cup of the shredded cheese - mix all together. Arrange half of the tortilla strips on the bottom of the pan and then cover with half of the chicken mixture; another layer of tortillas and the rest of the chicken mixture, and then top with the remaining 1 cup of cheese.

Bake until cheese is melted and bubbly - about 30 minutes. Divide into 12 equal pieces for the right serving size. Serve with salsa on the side.