Take your dinner south of the border with the savory flavors of this quick and easy one-pan meal!
Taco nights involve a lot of carbs. Between the taco shells, the refried beans, and the typical side of Mexican rice, my day’s allocation of carbs gets blown pretty quickly. Besides, there are always so many dishes to clean up from all the toppings and sides. But my niece and nephew just adore tacos, and I want them to enjoy meals at my place! So when I found this recipe for low-carb Mexican lasagna, it seemed like a total win-win.
First off, it’s a one-pan meal I can put together in just about half an hour—and by the time it comes out of the oven, I’ve got the kitchen all tidied up. Then it delivers all the savory, cheesy, mildly spicy flavors of tacos that we all love! Mixing the chicken into the cream cheese with the seasonings helps create a firm layer between the tortillas and enchilada sauce, which means each serving is easy to dish up and looks gorgeously appetizing.
I like to add shredded cauliflower, not only for a boost of veggie nutrition but for an extra bit of low-carb heartiness. But don’t tell my niece and nephew! The kicker is that leftovers of this dish make a terrific lunch the next day. It’s become a go-to for busy weeknights and anytime the kids come to visit.
How to make this dish more kid-friendly
This cheesy dish is perfect for family dinners—but a few tweaks can make it more approachable for kids. Start by keeping the heat in check. That means opting for a mild enchilada sauce and skipping the jalapeño garnish. For extra-sensitive palates, you might also leave out the cumin. Next, you could sneak in a little extra nutrition by adding some shredded veggies. Blend shredded cauliflower, zucchini, or carrots into the cream cheese with the chicken, and they won’t even notice!
Add some interactive fun to mealtime by setting up a toppings bar. Bowls of avocado slices, sour cream, salsa, chopped tomatoes, and olives allow everyone to customize their serving. It’ll make your lasagna a hit with picky eaters and adventurous kids alike.
How do I store leftovers?
Let your Mexican lasagna cool before storing it, but don’t leave it at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months. Thaw overnight in the fridge. Reheat in a 325°F oven, a skillet, or the microwave until the leftovers are piping hot.
Similar recipes to try
Hungry for more Mexican-inspired casseroles? Check out this recipe for Chicken Enchilada Casserole, this one for Keto Fajita Casserole, this one for Keto Ground Beef Mexican Casserole, and this Taco Lasagna Recipe.
Low-Carb Mexican Lasagna
Ingredients
- 8 ounces cream cheese softened
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1 1/2 pounds chicken breasts cooked, cooled, and shredded
- 4 ounces chopped green chiles
- 2 1/2 cups cheddar cheese shredded and divided
- 10 ounces mild green enchilada sauce
- 6 low-carb tortillas
- Fresh jalapeños sliced, optional for garnish
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, place the cream cheese, garlic powder, and cumin. Use a hand mixer to combine thoroughly.
- Fold in the shredded chicken, green chiles, and 1 1/2 cups of shredded cheddar cheese.
- Pour a little bit of the enchilada sauce into the bottom of a 9×13-inch baking dish.
- Lay 2 tortillas on top of the sauce with edges overlapping a little.
- Spread 1/3 cup of the chicken mixture on top of the tortillas.
- Pour 1/3 cup of the enchilada sauce on top of the chicken mixture.
- Repeat layers of tortillas, chicken mixture, and enchilada sauce. Finish with 1 cup of cheddar cheese sprinkled on top of the layers.
- Bake until the casserole is heated through and the cheese is bubbly, about 20 minutes.
- Remove from oven and let the casserole rest for 3-5 minutes before slicing. Top with sliced jalapeños if desired and serve hot.
Delicious! My non- low carb husband gave it a 10! I used all the same ingredients but made burrito style roll ups instead. He doesn’t like low carb tortillas so instead of making two pans of the lasagna with separate tortillas – I made 6 burritos – 3 using regular tortillas and 3 with low carb tortillas! I poured the enchilada sauce on top of them and sprinkled on the remainder of the cheese and baked them. They were so good! Thank you!
So glad to hear he enjoyed this recipe too! Thanks for reading.