Mexican Chicken Lasagna
The holiday season means get-togethers with family and friends and, of course, food. Do you know what you're serving? This delicous, healthy, non-traditional recipe can get you started planning a spectacular celebration. I made it the other day and my guests are still raving about it. Enjoy!!
by Lynn Ginter
Mexican Chicken Lasagna
1 tbsp olive oil
1 onion, diced
1 15 oz can black beans
1 7 oz can green chiles
1 15 oz can of corn
1 can diced tomatoes
1 tbsp taco seasoning
Cooking Spray
4 whole wheat 8” tortillas
1 ½ lb chicken breast, cooked and shredded
1 cup shredded reduced-fat three-cheese blend cheese
1. Preheat oven to 350
2. Place a large skillet over medium heat and add oil and onion. Cook until soft. Add beans, chiles, corn, tomatoes and seasoning. Stir to combine and cook until sauce bubbles.
To assemble lasagna, spray an 8 x 8 oven-safe dish with cooking spray. Place one tortilla on dish. Top with layer of vegetable mixture. Add chicken and part of the cheese. Repeat until complete, ending with a tortilla and any remaining cheese. Put in oven for 15 minutes or until cheese is melted.
Serves 8
Calories 301
Total Fat 7 gr
Total Carbs 27 gr
Sugars 7.5 gr
Protein 30 gr