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–+ servings

Low-Carb Mexican Lasagna

Avatar photoSharon Best
Take your dinner south of the border with the savory flavors of this quick and easy one-pan meal!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Casseroles
Cuisine Mexican
Servings 6 servings
Calories 481 kcal

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 9x13-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.

Nutrition

Calories: 481kcalCarbohydrates: 9gProtein: 38gFat: 32gSaturated Fat: 17gSodium: 1050mgFiber: 1g
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