Layered Mexican Chicken – from Marta

Layered Mexican Chicken – from Marta, via a WW cookbook
Serves 12
6 Points value

2 pounds skinless boneless chicken breasts
3 cups fat-free sour cream
2 (15 oz.) cans black beans, rinsed and drained
2 (4 oz.) cans chopped green chiles, drained
2 cups shredded reduced-fat Monterey Jack cheese
2 tsp ground cumin
¼ tsp black pepper
12 (6-inch) corn tortillas, cut into 2-inch strips
1 cup salsa

Combine the chicken and enough cold water to cover by 1 inch in a large saucepan; bring to a boil, reduce the heat and simmer until the chicken is just cooked through, 15-20 minutes. Transfer the chicken to a large bowl and let cool to room temperature (reserve the cooking liquid for a soup or stew).

Preheat the oven to 350. Spray a 9x13 inch baking dish with nonstick spray.

Cut the chicken into 1-inch pieces and return to the bowl. Add the sour cream, beans, chiles, 1 cup of the cheese, the cumin, and pepper; toss to combine.

Place half of the tortilla strips in an overlapping layer in the bottom of the pan. Spoon half of the chicken mixture on top. Place the remaining tortilla strips over the chicken mixture in an overlapping layer; top with the remaining chicken mixture. Sprinkle with remaining 1 cup of the cheese. Bake until heated through and the cheese is melted, about 30 minutes. Let stand 5 minutes, then cut into 12 portions and serve with the salsa.