Layered Mexican Chicken

Layered Mexican Chicken

Makes 2 meals (one now, one freezer) for 2 people each; or one meal for 3-4 people

I originally got this recipe from another internet recipe grouping (thanks Jessica!) and have adapted it a little bit. If you use reduced fat sour cream and cheese, it follows the original recipe, which is WW friendly.

1 lb. boneless, skinless chicken breasts
1 15-oz. can black beans, rinsed and drained (I don't always rinse mine and it still turns out fine)
1.5 c. sour cream
1 c. shredded mexican cheese
1 4-oz. can chopped green chilis (or 2 cans for extra flavor)
black pepper
2-3 medium tortillas
salsa and additional sour cream, if desired

Preheat oven to 350 degrees.

Cook and shred chicken. When cool, transfer chicken to a large bowl with beans, sour cream, cheese, chilis, and pepper. Mix well. Spray 2 standard loaf pans (or one 8x8 cooking pan) with nonstick spray. Cover the bottom of each pan with 1/2 tortilla (or 1 tortilla for 8x8). Next, add a layer of the chicken mixture, then another layer of tortilla, and finish with chicken. Top with a sprinkling of mexican cheese (you can do this before baking or upon serving). Cover with foil and bake for approximately 30 minutes, or until warm and bubbly. Serve with salsa and sour cream, if desired. Oh, and chips and dip.

A Note From The Little Lady: *If you would like to freeze the second loaf pan for later, cover it first with saran wrap (I push it down so it's touching, and therefore better protecting from freezer burn) and then foil. When ready to use, thaw overnight in refrigerator, REMOVE PLASTIC WRAP, replace foil, and bake as noted above.

It's not the most visually appealing meal, but it tastes good! And even better -- it's easy!