Tex-Mex night is getting a facelift and your family will never know it’s been lightened up!  This Mexican Lasagna is ah-mazing and doesn’t disappoint!  Slightly spicy, gooey, savory and everything you love about Mexican food is all combined in this easy to put together lasagna.  It provides ample leftovers to save you dinner prep on another night and it is just as good the second time around!

After I had my first daughter, a kind woman from church brought us dinner- Mexican Lasagna and salad.  Since that day, I have been obsessed with finding a fantastic recipe that was full of flavor and still ‘figure friendly.’  After tweaking and modifying this recipe by Katherine Howley, my husband reassured me that I had found it!  It is killer delicious and simple to make.  We also love that it provides our family with leftovers for lunch or dinner several times and can easily be frozen and reheated.

Seriously, your family is going to love this recipe!  Serve with this Mexican Cauliflower Rice for a perfectly balanced meal!

 

Lightened Up Mexican Lasagna

INGREDIENTS

1 lb 92% (or leaner) ground chicken

6 whole wheat tortillas

15oz can fat-free refried beans

4oz can chopped green chilies

2 (10oz) cans enchilada sauce

8oz low-fat sour cream (or 2% plain greek yogurt)

8oz cheddar or colby jack cheese (low-fat), shredded

 

SPICE BLEND

1 tablespoon chili powder

1 ½ tsp cumin

½ tsp garlic powder

½ tsp paprika

1/4 tsp kosher salt (optional)

½ tsp black pepper

 

DIRECTIONS

Spray a 9×13 baking dish with oil (I use a Misto) and preheat oven to 375 degrees.  Brown ground chicken in nonstick skillet; drain any visible fat and then stir in all spices and diced green chilis.  While the meat is cooking, cut the tortillas in half and open cans and containers of remaining ingredients.

Spread 1/2 cup of enchilada sauce in bottom of pan and layer in 4 tortillas halves to cover (see picture for how to layer).  Top them with half the can of beans in little dollops and spread around tortillas.  Do the same for half of the sour cream.  Then add 1/2 of the meat mixture, ⅔ cup enchilada sauce and 1/3 of the shredded cheese.  Repeat this same layer- tortillas, beans, sour cream, meat, sauce, and cheese.  Top with the last 4 tortilla halves and then 2/3 cup of sauce and remaining 1/3 of cheese.

Bake in the oven for about 20 minutes or until lasagna begins to bubble on the sides and the top begins to brown.  Serve warm.

SERVINGS: 12

 

TIPS & TRICKS

• To reduce the sodium further, eliminate the 1/4 tsp of kosher salt from the seasonings added to the chicken.  ALSO, review brands of enchilada sauce, green chilies, and refried beans at the grocery store as some have moderate sodium and others quite high.
• Warming the beans for a few seconds in the microwave (not in the metal can) with a few tablespoons of water can make them looser and easier to spread.

 

SERVING IDEAS

• Top with chopped cilantro, low-fat sour cream, low-fat greek yogurt, or additional enchilada sauce
• Mexican Cauliflower Rice is the perfect vegetable side!

Mexican Cauliflower Rice

NUTRITION PER SERVING

Calories 286

Fat 11.5g

Saturated Fat 5g

Cholesterol 56mg

Sodium 733mg

Potassium 42mg

Carbohydrate 26g

Fiber 4g

Sugar 3g

Protein 18g

 

Grab your grocery list and add these ingredients!  On Tex-Mex night, your family will give you rave reviews!