Easy Ethnic Cuisine

INGREDIENTS:
3 cups chopped cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 can diced tomatoes and green chiles
1 teaspoon chili powder
2 teaspoon ground cumin
1/2 teaspoon pepper
1 (10 3/4-ounce) can fat-free cream of chicken soup
1 (8) container fat-free sour cream
1 (10-ounce) can enchilada sauce
Vegetable cooking spray
9 (6-inch) corn tortillas
1 cup (4 ounces) low-fat shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Optional Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa, diced avocado, diced tomato, diced onion

DIRECTIONS:

Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.
Stir together cream of chicken soup, sour cream and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated. Spoon 1/3 of the sauce mixure in a 13- x 9-inch baking dish coated with cooking spray. Layer with 3 tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese. Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.

*To lower sodium, choose reduced-sodium soups, canned tomato products, and cheeses.

Nutritional Information:

Makes 9 servings
Calories: 358
Fat: 11.6g
Protein: 30g
Carbohydrate: 34g
Fiber: 3.7g