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.}
Jessica Ferrara
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That is right up my alley. I’ll come over for leftovers. And I love the name of this new feature!
Looks yummy. Great picture. Is this my lunch tomorrow at all?
To say I love anything with chicken, black beans and cheese is the understatement of the year! Delish!