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Slice of Mexican chicken lasagna

Mexican Chicken Lasagna

Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 15 servings
Calories: 285
Author: Lisa MarcAurele
Using pre-made low carb tortillas, this layered Mexican lasagna comes together quickly. It's flavored with Mexican spices and plenty of cheese.
Print Recipe
US Customary - Metric

Ingredients

  • 1 ½ pounds chicken breast cooked and shredded
  • ¾ 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 I used a Mexican cheese blend

Instructions

  • 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.

Video

Notes

Optional Toppings:
  • black olives
  • guacamole
  • fresh salsa
  • sour cream

Nutrition

Serving: 1square | Calories: 285 | Carbohydrates: 8g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 702mg | Potassium: 127mg | Fiber: 3g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 6.6mg | Calcium: 270mg | Iron: 2mg

Additional Info

Net Carbs: 5 g | % Carbs: 7.4 % | % Protein: 39.7 % | % Fat: 52.9 % | SmartPoints: 8
Values 
Array
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    [serving_size] => 1
    [calories] => 285
    [carbohydrates] => 8
    [protein] => 27
    [fat] => 16
    [saturated_fat] => 6
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 3
    [cholesterol] => 62
    [sodium] => 702
    [potassium] => 127
    [fiber] => 3
    [sugar] => 1
    [vitamin_a] => 650
    [vitamin_c] => 6.6
    [calcium] => 270
    [iron] => 2
    [serving_unit] => square
)

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