This tasted good but my tortillas were pretty soggy.
Mexican Layer Casserole
12 ounces chicken thighs, boneless, skinless, skinless chicken breast
1/4 c. chopped onion
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
15 ounces canned black beans, rinsed and drained
11 ounces canned corn, drained
1/2 cup light sour cream
3/4 cup cheese, reduced fat Sargento mexican blend, divided
14 1/2 ounces tomatoes with green chilies
6 medium corn tortillas, cut in half
Preheat oven to 350ºF. Coat a 13×9 pan with cooking spray. Cut chicken into bite-sized pieces. Place chicken in medium skillet and cook with onions, cumin, chili powder and paprika. Transfer chicken to a large bowl and add beans, corn, sour cream and tomatoes. 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 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.
Yield: 6 servings. Per serving= 270 Calories; 8g Fat (25.0% calories from fat); 20g Protein; 33g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 927mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
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