Chaos in the Kitchen – Chicken & Black Bean Stack

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My husband pretty regularly jokes that I am the master of anything in a casserole dish.  He’s kind of right.  I’m not so good at the whole timing 4 things to be done all at once trick.  It hurts my brain.  I’d rather throw everything into a single dish, toss it in the oven and take it out when pretty and hot.

In an attempt to expand my horizons and also lighten things up for that diet I finally plan to get serious about, I thought it might be fun to post some recipes here that I’ve been trying out.  This week’s recipe is adapted from something I saw on the Weight Watcher’s website, called Layered Mexican Chicken.

What you need:
2 lb boneless, skinless chicken thighs (cooked and cubed)
2 cans black beans, drained
1 pint low fat sour cream
2 cups 2% shredded Mexican-style cheese
2 small cans diced green chiles
2 tsp ground cumin
1 dz corn tortillas cut in half
salt & pepper

What you do:
- Preheat oven to 350
- In a bowl, mix chicken, beans, sour cream, chiles, 1 cup cheese, and cumin
- Add salt and pepper to taste
- Coat a 9×13 pan with cooking spray
- Alternate layers of tortillas and chicken/bean mixture
- Top with remaining 1 cup cheese and bake 30-45 minutes
- Cut in 8 pieces. Serve topped with salsa and sour cream.

Let me know what you think if you try this.  I thought it was pretty good.  No one else around here is eating it, though, so it might only be good in my head.

{If you happen to be counting, it’s about 10 Points Plus per serving.}

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  1. That is right up my alley. I’ll come over for leftovers. And I love the name of this new feature!

  2. Looks yummy. Great picture. Is this my lunch tomorrow at all?

  3. To say I love anything with chicken, black beans and cheese is the understatement of the year! Delish!

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