Layered Mexican Chicken

This looks kind of pasty white and tasteless when you take it out of the oven. Don't let that fool you. Put on some salsa and enjoy. Very tasty. This recipe serves 12, has 7 grams of fat, 5 grams fiber, 27 grams of protein and 310 calories.

ingredients:
2 Lbs skinless boneless chicken breasts
3 cups fat-free sour cream
2 (151/2 ounce) cans black beans, rinsed and drained
2 (4 ounce) cans chopped green chiles, drained
2 cups shredded reduced-fat Monterey Jack cheese
2 tsp ground cumin
1/4 tsp black pepper
12 (6-inch) corn tortillas, cut into 2-inch strips
1 cup salsa

1. Combine chicken and enough cold water to cover by 1 inch in a large saucepan; bring to a boil, reduce heat, simmer until cooked through, 15-20 minutes. Transfer to a plate.
2. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick spray.
3. Cut chicken into 1 inch pieces and place in large bowl. Add sour cream, beans, chiles, 1 cup cheese, cumin and pepper; combine.
4. Place half of tortilla strips in overlapping layer in bottom of pan. Spoon half of chicken mixture on top. Place remaining tortilla strips over chicken mixture, top with remaining chicken mixture. Sprinkle with remaining 1 cup cheese. Bake 30 minutes. Serve with salsa.