MEXICAN CHICKEN LASAGNA

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Mexican Chicken Lasagna image

This chicken casserole is a lowfat, filling, and spicy treat that the whole family will enjoy. This makes great leftovers.

Provided by VickiVSN

Categories     One Dish Meal

Time 1h45m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

1 lb cooked chicken breast, shredded with fork (or less as desired. Leftover rotissary, breast, or uncooked breast poached with some salsa works gre)
3 (12 inch) whole wheat tortillas
1 (15 ounce) can tomato sauce
2 tablespoons Mexican seasoning (either prebought combination or mix some chili, cumin, pepper, etc)
1/4 teaspoon unsweetened cocoa powder (the secret ingredient!)
1 teaspoon olive oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 small onion, cut into strips
1 garlic clove, finely chopped
1 seeded jalapeno, finely chopped
1 (15 ounce) can black beans, drained & rinsed
1/2 cup part-skim mozzarella cheese

Steps:

  • Simmer tomato sauce and spices, including cocoa on low heat for about an hour for best flavor blend.
  • Saute peppers and onion in oil over medium high heat until vegetables are soft, about 5-10 minutes.
  • Layer the following (about 1/2 of each group) in a 9 x9 casserole dish; tortilla, chicken, vegetables, black beans, sauce.
  • Repeat layer reserving a little bit of sauce.
  • Top with 3rd tortilla.
  • Top with remaining sauce and cheese.
  • Cover with foil.
  • Bake at 350 for 45 minutes.
  • Uncover and continue to bake for 10-15 minutes or until cheese is melted and starting to brown.
  • Cut into 6 servings.

Nutrition Facts : Calories 309.6, Fat 10.2, SaturatedFat 3.8, Cholesterol 75.6, Sodium 546.9, Carbohydrate 21.6, Fiber 6.5, Sugar 5.1, Protein 33.1

*** Explore more Mexican Chicken Lasagna Recipes »

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