Layered Mexican Chicken with Corn Tortillas
Nonstick cooking spray
1 pound boneless, skinless chicken breasts
2 cups nonfat sour cream
8 ounces reduced fat shredded Mexican blend cheese
1/2 cup salsa
1 4 oz. can chopped green chilies
1 1/2 tsp. cumin
1/4 tsp. black pepper
8 6-inch tortillas, cut into 2-inch pieces
2 T chopped fresh cilantro
Place the chicken in medium saucepan and add enough water to cover. Set pan over medium-high heat and bring to a boil. Reduce heat to medium low and boil 10 minutes, until chicken is cooked through. Drain and when cool enough to handle, cut into 1-inch chunks.
Preheat oven to 350 degrees. Coat an 11x17 inch baking dish with nonstick cooking spray.
Transfer chicken to large bowl and add sour cream, 1 1/4 cups of the cheese, salsa, chilies, cumin, and pepper. Mix well and set aside.
Arrange half of the tortillas in the bottom of the baking dish, overlapping the pieces to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even. Layer remaining tortillas over the top and then spoon remaining chicken mixture over layered tortillas. Top with remaining 3/4 cup of cheese and chopped cilantro.
Cover with foil and bake 30 minutes. Uncover and bake 30 minutes more, until golden brown on top. Let stand 5 minutes before serving.