MEXICAN CHICKEN LASAGNA

Mexican Chicken Lasagna image

This a great low fat recipe. Only 6 WW points per serving.

Provided by Cheryl Neubecker

Categories Pasta

Time 45m

Number Of Ingredients 9

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Ingredients

2 c cooked chicken
1 can(s) black beans, canned - rinsed and drained
2 c sour cream, fat-free
2 c mexican blend shredded cheese, reduced-fat
4 oz chopped green chilies
2 tsp ground cumin
1/2 tsp black pepper
5 large spinach tortillas - cut into 2-inch strips
1/2 c salsa

Steps:

1. Preheat oven to 350. Coat lasagna pan with cooking spray. Cut chicken into 1 inch pieces.
2. In large bowl mix, chicken, beans, sour cream, 1 cup of cheese, chilies, cumin, salsa and pepper: mix well and set aside.
3. Arrange half of the tortillas in bottom of prepared lasagna pan, overlapping pieces to cover bottom of pan. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
4. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing.

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