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Mexican Chicken Lasagna Recipe


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     Mexican Chicken Lasagna

Category   Entrees - Maindishes
Sub Category   None
Servings   12

2 Sprays Olive Oil Cooking Spray
2 pounds cooked chicken
30 ounce canned black beans, rinsed and drained
2 1/2 cup(s) fat-free sour cream
2 cups shredded reduced-fat Mexican-style cheese, divided
8-ounce chopped green chilies, two 4-oz cans
2 tsp. ground cumin
1/2 tsp. black pepper
13 medium corn tortillas, cut in half each
1 cup salsa, green or red
1 tsp. salt

Preheat oven to 350 degrees. Coat lasagna pan with cooking spray. Shred or cut chicken into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin, salt, and pepper; mix well and set aside.
Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top tortillas with 1/3 of chicken mixture and then layer with 8 tortilla halves. Spoon 1/3 more chicken mixture over the top and then top with remaining 10 tortilla halves. Spoon remaining chicken mixture over top and sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces
Serving Suggestions
7 WW points plus value

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