Layered Mexican Chicken

1 spray olive oil cooking spray

2 1bs uncooked boneless, skinless, chicken breasts
30 ounces canned black beans, rinsed and drained
3 cups fat free sour cream
2 cups shredded reduced fat Mexican-style cheese, divided
8 ounce chopped green chilies, divided
2 teaspoons ground cumin
1/2 teaspoon black pepper
12 med. corn tortillas cut into 2 inch strips
1 cup salsa, mild, medium or hot

Preheat oven to 350
Place chicken in med saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to med. and simmer until chicken is cooked through, about 10 minutes, drain. When chicken is cool enough to handle, cut into 1 inch pieces
Transfer chicken to a large bowl and add beans, sour cream and 1 cup of shredded cheese,chillies, cumin and pepper; mix well, set aside
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas 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 salsa on the side.