Cooking At Home = YUM!

So we've been cooking at home all week, and we're not missing eating out so far! (I miss it when it's time to do the dishes though.)

I made my favorite casserole for dinner, and I thought I would share the recipe. It's awesome!

Mexican Chicken Casserole

1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) 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 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.

Seriously, this rocks! I usually cut the recipe in half because it makes a lot! Oh, and I also add a can of whole kernel corn (drained). I serve it with baked tortilla chips and salsa on the side. This is actually a Weight Watchers recipe, and you'd never know it! My very picky husband, who does NOT enjoy low-fat or fat-free foods really loves this. :) It refrigerates well and is even better the next day!

Enjoy!!