Mexican Chicken Lasagna

Servings: 12

2 lb. uncooked, boneless, skinless chicken breast
30 oz. can black beans, rinsed and drained
3 c. fat-free sour cream
2 c. shredded reduced-fat Mexican-style cheese (1 c. for chicken mixture, 1 c. for topping)
8 oz. can chopped green chiles
2 t. ground cumin
1/2 t. black pepper
12 medium corn tortillas, cut into 2-inch strips
1 c. salsa (mild, medium, or hot)

1. Preheat oven to 350 degrees F. Coat a 9x13 pan with non-stick cooking spray.
2. Place chicken in medium saucepan and fill with just enough cold water to cover the chicken. (I'd add some salt to the water and maybe some celery seed.)
3. Set the pan over high heat and bring it to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 10-15 minutes. Drain the chicken and, when it's cool enough to handle, cut it into 1 inch pieces.
4. Put the chicken in a large bowl and add the beans, sour cream, 1 cup of the shredded cheese, chiles, cumin, and pepper. Mix them together and set the mixture aside.
5. Arrange half of the tortillas in the bottom of the lasagna pan, overlapping pieces to cover the surface. Top the tortillas with half of the chicken mixture, layer the rest of the tortilla pieces on that, and top the second layer of tortilla pieces with the second half of the chicken mixture. Sprinkle the remaining cup of cheese on the top.
6. Bake until filling is bubbly and the cheese is melted, about 30 minutes. Let stand for 5 minutes before slicing into 12 pieces. Serve with salsa on the side.