Using pre-made tortillas, this low carb Mexican chicken lasagna casserole comes together quickly. It’s flavored with Southwest spices and plenty of cheese.
It’s been a really busy week for me. Things are picking up at work and I’ve had a lot of things to catch up on at home since I was away last week.
Fridays are typically when I run all my errands. While at the bank yesterday, I noticed a sign advertising mortgages.
I’ve been in a 30 year mortgage with a 10 year adjustable rate for a little over 6 years. We weren’t able to get a fixed rate because we built our house under a construction loan and the bank we were dealing with didn’t offer that for homes under construction.
We also couldn’t get the best rate for the same reason and are currently at 6% which can change up to 2% every ten years. We are getting closer to the ten year mark so I’ve been thinking about refinancing.
The current mortgage rates are almost half of what we are paying so I met with the bank manager to discuss my options. Turns out that I’ll save almost $100 off what I’m currently paying a month and shave nearly 10 years off our loan term so I spent most of my Friday this week dealing with mortgage paperwork.
Easy Mexican Chicken Casserole
I picked up some low carb tortillas last weekend that are 5g carbs each with 12g fiber and 8g protein. Earlier this week, I used them to make a Mexican chicken lasagna casserole.
Most recipes call for 8 tortillas, but I chose to use only 4 to keep the carb count down. The tortillas I used were store bought and weren’t gluten free.
If you want to use tortillas that are also gluten free, I suggest the gluten free tortillas at All Natural Ideas or my own low carb tortillas. However, you will need to take the time to make these a day or two before you plan to make this easy shredded chicken breast lasagna.
How to make a Mexican Chicken Lasagna
The casserole is made with cooked shredded chicken mixed with sour cream, salsa, and spices for the meat layer. This is layered with tortillas and cheese.
Once the meat mixture is made, it’s a cinch to make the Mexican chicken casserole. Just place half of the chicken mixture in a greased 9×13-in baking pan, layer two tortillas on top, then sprinkle with half the cheese. Then repeat the layers.
After assembling the layers, it’s baked at 425°F for 12 to 15 minutes until cheese is brown. At this point is ready to serve and enjoy.
Low Carb Mexican Chicken Casserole Variations
I threw in a hot chili pepper because I had one from the garden that I wanted to use up. That addition brings the carbs up a little, but it’s worth if for the added flavor.
Although I didn’t have any black olives, I think they would have been a nice addition to sprinkle on top. You can also add some guacamole, fresh salsa, or sour cream as toppings.
Gluten Free Mexican Chicken Lasagna with Tortillas
My husband and daughter really liked the dish and it fed them for most of the week. That says a lot since they are both really picky eaters. I ended up eating only two pieces because they gobbled up the rest.
I hope you enjoy this chicken casserole as much as my family did. And be sure to let us know what you think in the comment section below if you do give the recipe a try.
Mexican Chicken Lasagna
- 1 1/2 pounds chicken breast cooked and shredded
- 3/4 cup sour cream
- 1 cup medium salsa
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dry minced onion
- 1 red hot chili pepper optional
- 1 tablespoon olive oil
- 4 low carb tortillas
- 2 cups shredded cheese
Combine chicken, sour cream, salsa, chili powder, cumin and dried onion.
Lightly grease bottom of 9×13 baking pan with olive oil.
Place half of chicken mixture in prepared pan, layer two tortillas on top, sprinkle with half the cheese. Repeat layers.
Bake at 425 degrees F for 12 to 15 minutes until cheese is brown.
Net carbs per serving: 5g