Saturday, January 2, 2010

Mexican White Lasagna

I used to make this mexican white lasagna quite often before I got married. I'm not really sure why I haven't made it since I've been married, though... since Kevin always loved it before. I guess I had forgotten about it. My SIL mentioned mexican lasagna last week and it sparked my memory, though. I've made several different styles of mexican lasagna in the past, this just being the one I haven't made in the longest time. Its a Weight Watchers recipe, but don't let that run you off because it is so good! The recipe below makes a large pan of lasagna... I usually cut the recipe in half.

I do have a picture, but its on my point-and-shoot camera... so you'll have to wait till I get around to uploading those pictures. :)

Mexican White Lasagna

1 sprays olive oil cooking spray
2 pounds uncooked boneless, skinless chicken breast (I usually just use some leftover cooked chicken I have in the freezer or something)
30 oz canned black beans, rinsed and drained
3 cups fat-free sour cream
2 cups shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortillas, cut into 2-inch strips
1 cups salsa, mild, medium or hot

Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. (I just use chicken that I've cooked and frozen to save some time).

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, 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 into 12 pieces. Serve with salsa on the side.

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