Mexican Lasagna

Prep Time: 40 min

Start to Finish: 1 hr 10 min
Makes: 8 servings
300 calories per serving

1 lb boneless, skinless, chicken breasts cut into strips
1 large onion, halved and cut into thin wedges
1 large clove garlic, finely chopped
2 cups (16 oz) fat-free ricotta cheese
1 cup (8 oz) reduced-fat sour cream
1 can (4 oz) chopped green chilies
1/2 cup chopped, fresh cilantro (if desired)
2 teaspoons ground cumin
1/8 teaspoon salt
2 cups salsa
8 corn tortillas (6-inch in diameter), cut in half
1 1/4 cups shredded low fat Monterey Jack cheese (5 oz)



1. Heat oven to 350F. Spray 13X9 inch rectangular baking dish with cooking spray.

2. Spray large skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 5 minutes or until no longer peak. Remove to medium bowl. Wipe skillet clean with paper towel. Spray with cooking spray. Heat over medium heat. Add onion and garlic. Cover and cook, stirring occasionally, 7 to 8 minutes or until lightly browned. Add to chicken bowl.

3. In another medium bowl, stir together ricotta, sour cream, green chilies, cilantro, cumin and salt.

4. Spread 1 cup of the salsa across the bottom of prepared baking dish. Arrange half of the tortillas evenly over salsa. Spread half of the ricotta mixture over tortillas. Top with half of the chicken mixture. Top with 1 cup of salsa and 1/2 cup of cheese. Repeat layering with remaining tortillas, ricotta mixture, and chicken mixture. Sprinkle with remaining salsa and 3/4 cup of cheese.

5. Bake 30 minutes or until heated through. Loosely cover with foil if the cheese brown too quickly.

Ryan and I both really like this one. It is one of my new favorites, especially for low calorie.  I have used reduced fat-free flour tortillas instead of corn, and I also have just put in a little bit of cilantro flake seasoning.