I don’t know about you, but every once and awhile, I just crave Mexican food.  It’s so tempting to reach for the chips and salsa, but I know there are healthier options out there!  Take this Weight Watchers Layered Mexican Chicken recipe, for example.  Yum!

Give it a try and let me know what you think!

Layered Mexican Chicken
Serves: 12

Ingredients:
• 1 sprays olive oil cooking spray
• 2 pounds of uncooked boneless, skinless chicken breast
• 30 oz canned black beans, rinsed and drained
• 3 cups fat-free sour cream
• 2 cups of shredded reduced-fat Mexican-style cheese, divided
• 8 oz chopped green chilies, two 4-oz cans
• 2 tsp ground cumin
• ½ tsp black pepper
• 12 medium corn tortillas, cut into 2-inch strips
• 1 cup salsa, mild, medium or hot

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.

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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