2 lbs boneless, skinless chicken breast; cooked & cut in 1 in. pieces
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded cheddar cheese, divided
4 oz chopped green chilies
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
salsa, or taco sauce
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilis, cumin, and pepper; mix well and set aside.
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 remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing. Serve with salsa on the side.
The salsa on the side really made this yummy. It was very easy to put together, especially if you can cook the chicken earlier in the day. This tasted even better the second day...and I'm not a fan of leftovers!