Using pre-made tortillas, this low carb gluten free Mexican chicken lasagna comes together quickly. It’s flavored with Mexican 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.
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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.
The other thing that kept me busy this Friday was backing up my MacBook and installing Windows on the hard drive using Apple’s Boot Camp software. I ended up taking two laptops with me on my trip last week.
One was my MacBook for personal stuff and another was a Windows laptop to log into the network at work. It was really a pain having to use two separate computers so I decided to install a Windows partition on my Mac. The company is sending me away for two more trips in December and bringing just one laptop will make things much easier for me.
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.
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 a low carb and gluten free tortilla, I suggest the recipe at KetoDiet App or my own egg free low carb tortillas. I also threw in a hot chili pepper because I had one that I wanted to use up.
That addition brings the carbs up as well. I didn’t have any black olives, but that would have been a nice addition to sprinkle on top. My husband and daughter really liked the dish and it fed them for most of the week. I ended up eating two pieces. They finished up the rest.
My husband and daughter really liked the dish and it fed them for most of the week. I ended up eating two pieces. They finished up the rest.
Low Carb Mexican Chicken Lasagna with Gluten Free Option
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