Mexican Lasagna

2 (12.5 oz.) Cans 99% Fat Free Canned Chicken breast, in water, drained
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1 Small onion, chopped
1 (14.5 oz.) Can Diced Tomatoes, drained
1 (4 oz.) Can Diced Green Chilies
16 oz. Old El Paso Medium Taco Sauce, divided
1 (15 oz.) Can Black Beans, rinsed and drained
8 Whole Wheat Lasagna Noodles
2 Cups Kraft Fat Free Shredded Cheddar Cheese

Preheat the oven to 350 degrees. Cook the noodles according to the package directions. While the noodles are cooking, Using your hands, break the chunks of canned chicken up until the chicken looks shredded, and place it into a medium sized mixing bowl. Add in the chili powder, cumin, onion, tomatoes, green chilies, 1 cup of taco sauce and black beans. Spray a 9X13 inch pan with non-stick cooking spray. Place the remaining taco sauce evenly in the bottom of the pan, followed by 4 lasagna noodles (you will need to overlap the noodles slightly). Pour 1/2 of the chicken mixture on top; spreading evenly, and then sprinkle with half of the cheese. Place the last 4 lasagna noodles evenly on top, pour on the rest of the chicken mixture; spread evenly, and then sprinkle the remaining cup of cheese on top. Spray the top of the cheese lightly with non-stick cooking spray (this will help it melt better). Cover tightly with foil and bake for 40-45 minutes or until hot in the center. Allow to sit for about 5 minutes before cutting.

Serves: 6
Per Serving: 337 Calories; 3g Fat (7.0% calories from fat); 45g Protein; 30g Carbohydrate; 6g Dietary Fiber; 67mg Cholesterol; 1663mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat. WWP: 6 (www.AimeesAdventures.com)