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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350ºF. Coat a lasagna pan with cooking spray. | 2. 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. | 3. 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. | 4. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil cooking spray			flavored	-	-	-	-
chicken breast	2	lbs	boneless skinless	1560.3596	0.0	189.1482	83.9147
black bean	30	ounces	canned rinsed drained	2900.1531	530.3623	183.7047	12.0769
nonfat cream	3	cups	sour	-	-	-	-
monterey jack cheese	2	cups	shredded shredded reduced fat	-	-	-	-
green chilies	8	ounces	chopped	90.7184	21.4549	4.5359	0.4536
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
corn tortilla	12		cut	-	-	-	-
salsa	1	cup		75.4	17.264	3.952	0.442

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.