Ww Layered Mexican Chicken Recipes

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LAYERED MEXICAN CHICKEN - WEIGHT WATCHERS RECIPE - (4.5/5)



Layered Mexican Chicken - Weight Watchers Recipe - (4.5/5) image

Provided by Cassaundra

Number Of Ingredients 10

2 sprays olive oil cooking spray
2 pounds chicken breast, uncooked boneless-skinless
30 ounces canned black beans, rinsed and drained
2 1/2 cups fat-free sour cream
2 cups reduced-fat Mexican-style cheese, shredded & divided
8 ounces green chilies, chopped
2 teaspoons ground cumin
1/2 teaspoon black pepper
13 medium corn tortillas, cut in half each
1 cup salsa, mild, medium or hot

Steps:

  • Preheat oven to 350ºF. Coat a lasagna pan with cooking spray. Place chicken in a 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 shredded cheese, chilies, cumin and pepper; mix well and set aside. Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top tortillas with 1/3 of chicken mixture and then layer with 8 tortillas halves. Spoon 1/3 more chicken mixture over top and then top with remaining 10 tortilla halves. Spoon remaining chicken mixture over top and 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.

LAYERED MEXICAN CHICKEN



Layered Mexican Chicken image

This is a recipe I got on the weight watchers web site. It is SO GOOD and only 6 points for a hearty serving. Even if you aren't watching your weight, it is a great and filling dish.

Provided by Renita

Categories     Chicken Breast

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

5 dashes olive oil flavored cooking spray (5 one second sprays, 1 serving)
2 lbs uncooked boneless skinless chicken breasts
30 ounces canned black beans, rinsed and drained
3 cups nonfat sour cream
2 cups shredded reduced-fat monterey jack cheese or 2 cups Mexican blend cheese
2 (4 ounce) cans chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon black pepper
12 medium corn tortillas, cut into 2 inch strips
1 cup salsa, mild,medium or hot

Steps:

  • 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.

Nutrition Facts : Calories 299.5, Fat 5.1, SaturatedFat 1.9, Cholesterol 58.1, Sodium 663.5, Carbohydrate 33.7, Fiber 6.8, Sugar 6.5, Protein 29.8

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