Mexican Chicken

1 serving olive oil cooking spray (5 one-second sprays
per serving)
2 pounds uncooked boneless, skinless chicken breasts
2 (15 oz.) cans black beans, rinsed and drained
1 (11 oz.) can whole kernel corn, drained
3 cups fat-free sour cream
1/4 cup chopped Cilantro (optional)
2 cups shredded reduced-fat Monterey Jack cheese or Mexican-style cheese blend
2 (4 oz. each) cans chopped green chilies
2 tsp. ground cumin
1/2 tsp. black pepper
12 medium corn tortillas, cut into 2-inch strips
1 cup canned or fresh salsa verde (green salsa)

Preheat oven to 350 degrees. Coat lasagna pan with cooking spray. Bake, broil, or grill chicken (or use rotisserie chicken). When chicken is cool enough to handle, shred into bite size strips or cut in 1 inch pieces. Transfer to a large bowl and add beans, sour cream, corn, 1 cup of shredded cheese, cilantro, chilies, cumin, and pepper. Mix well and set aside. Arrange half of tortilla strips on bottom of prepared pan, overlapping pieces to cover surface. Top with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with green salsa on the side. 6 W. W. points per serving. 

This will last up to five days in the fridge, or freezes well in individual portions. Just warm in microwave. It's great.