Tuesday, October 19, 2010

Layered Mexican Chicken

So not much to say about this recipe, it was bland and just plain boring!!  It's definitely not blog worthy, but since it was on my weekly menu plan, I wanted to post it.  I will not be making this again for our family, but maybe you fellow foodies can adjust some things and make it really good??  If you do take on this challenge, let me know how it goes!

Recipe Courtesy of: Weight Watchers: "BEST EATS"
Weight Watchers: 6 POINTS


*2 pounds skinless, boneless chicken breasts
*3 cups fat-free sour cream
*2 (14oz) cans black beans, rinsed and drained
*2 (4oz) cans chopped green chiles, drained
*2 cups shredded reduced-fat Monterey Jack cheese
*2 teas ground cumin
*1/4 teas black pepper
*12 (6-inch) corn tortillas, cut into 2-inch strips
*1 cup salsa


1. 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.

2. Preheat the oven to 350 degrees.  Spray a 9 x 13-inch baking dish with nonstick spray.

3. Shred or 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.

4. 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.


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