Dinner last night

This was easy and good. I found it on http://members.cox.net/ladegodyva, filling and tasty. She uses the ww point system. It's low in fat, high in protein and good. I made tuna salad for today's lunch while the chicken was cooking. My husband even liked it.

Layered Mexican Chicken

POINTS® value | 6 (5 if you use just 2 cups of sour cream)
Servings | 12
Preparation Time | 20 min
Cooking Time | 30 min
Level of Difficulty | Moderate

Ingredients

1 serving olive oil cooking spray (5 one-second sprays per serving)
2 pound uncooked boneless, skinless chicken breast(s)
30 oz canned black beans, rinsed and drained (v. important or else it gets runny)
3 cup fat-free sour cream (if you use reduced fat sour cream, add one point)
2 cup shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot

Instructions

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 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. You can use up to 1/2 c. per serving for 0 points. (I'm a salsa-holic.)