Layered Mexican Chicken

6 points per serving

• olive oil cooking spray
• 1 pound chicken
• 1 t. salt
• 1/2 t. black pepper
• 1 t. ground cumin
• 1 can ( 15 - 20 ounces) black beans, rinsed and drained
• 1 1/2 c. fat-free sour cream
• 2 c. shredded non-fat or reduced fat ceddar or Mexican mix cheese
• 1 can (4 ounces) chopped green chilies
• 1 cup salsa
• 1 T. minced fresh cilantro
• 1 t. ground cumin
• 1/2 t. black pepper
• 1 t. salt
• 6 - 9 wheat or corn tortillas, cut in 2 inch strips
• 1 c. salsa

Instructions:

1. Preheat oven to 350 degrees. Coat a 8X8 inch glass baking dish with olive oil spray.
2. Place chicken in medium saucepan, cover with cold water, add 1 t. salt, 1/2 t. black pepper, and 1 t. cumin. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer wntil chicken is cooked through, about 15 minutes. Drain. When chicken is cool enough to handle, cut into bite size pieces.
3. Transfer chicken to a large bowl and add beans, sour cream, 1 c. shredded cheese, chilies, 1 c. salsa, cilantro, cumin, black pepper, and salt; mix well and set aside.
4. Cover the bottom of the baking dish with tortillas, overlapping to cover surface. Top tortillas with half of chicken mixture. Layer on another layer of tortillas. Top with remaining chicken mixture. Sprinkle with remaining grated cheese.
5. Bake until filling is bubbly and cheese is melted, about 25 - 30 minutes. Let stand 5 minutes before slicing into 9 pieces. Serve with salsa and fresh cilantro on the side.