If you are looking for the perfect Mexican Lasagna recipe, look no further. This taco lasagna is healthy, delicious and incredibly easy to make. This tasty Mexican Lasagna recipe makes for a simple weeknight dinner.
Ingredients
10-ozred enchilada sauce
2tspextra virgin olive oil
1smallonionsmall dice
2tspgarlicminced
15.25-ozreduced-sodium whole corn kernelsdrained
15-ozreduced-sodium black beansdrained and rinsed
10-ozRo*Tel® Original Diced Tomatoes & Green Chilies
2tspcumin
⅛tspchili powder
½tspsalt
¼tspblack pepper
2Roma tomatoesdiced
6La low carbhigh fiber whole wheat tortillas, 9"
1cupreduced fat mild cheddar shredded cheese
2Tbspfresh cilantrochopped
Instructions
Preheat the oven to 350º F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
In a medium stock pot, bring the chicken broth to a simmer. Add the chicken and bay leaves, and simmer covered for 15 minutes, flipping over at the halfway mark. The internal temperature should read 165º F.
Remove from the broth and reserve on a plate until cool enough to touch, then shred and set aside. Discard the bay leaves.
Heat the olive oil in a large skillet, over medium heat. Add the onions and garlic and cook for 6-8 minutes until the onions begin to soften. Stir in the corn, beans, Ro*Tel®, cumin, chili powder, salt and black pepper. Stir in the reserved shredded chicken, and turn off the heat.
Spread a thin layer (about ¼ cup) of the red enchilada sauce on the bottom of the prepared baking dish. Begin building the casserole by layering 2 tortillas, half of the chicken mixture, and ⅓ cup of cheese. Repeat by layering 2 more tortillas, ¼ cup of the enchilada sauce, the rest of the chicken mixture, another ⅓ cup of cheese. Finish by layering the 2 remaining tortillas, the remaining enchilada sauce, and the remaining cheese. Sprinkle the diced Roma tomatoes over the cheese.
Bake for 25-30 minutes, and garnish with the cilantro.
Notes
WWP+: 10
You can easily adjust the spice level to your family’s preference. If you want to amp up the hotness, bump up the chili powder. If you want to tone it down a notch, leave it out, or only use a pinch (⅛ teaspoon) as this recipe calls for.