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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 520.1
  • Total Fat: 13.9 g
  • Cholesterol: 91.0 mg
  • Sodium: 2,024.3 mg
  • Total Carbs: 60.2 g
  • Dietary Fiber: 9.4 g
  • Protein: 36.8 g

View full nutritional breakdown of Mexican "Lasagna" calories by ingredient
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Mexican "Lasagna"

Submitted by: SLCOLMAN

Introduction

This is a take on a Paula Deen recipe... I used the 98% fat free soups where possible and added the refried beans for additional fiber. While this is not something you should eat every day due to the calories, fat and sodium it is a nice change from the ordinary. This is a take on a Paula Deen recipe... I used the 98% fat free soups where possible and added the refried beans for additional fiber. While this is not something you should eat every day due to the calories, fat and sodium it is a nice change from the ordinary.
Number of Servings: 8

Ingredients

    1 whole chicken roasted & shredded (without the skin)
    1 1.25 oz packet reduced sodium taco seasoning mix
    1 4 oz can diced green chilies
    1 14.5 oz can petite diced tomatoes
    1 10.5 oz can 98% fat free cream of mushroom soup
    1 10.5 oz can 98% fat free cream of chicken soup
    1 10.5 oz can cheddar cheese soup
    1 16 oz can no fat refried beans
    2 cups colby jack cheese, shredded
    8 96% fat free flour tortillas

Directions

Preheat oven to 350.
Mix together the shredded chicken, taco seasoning, diced green chilies, detite diced tomatoes, cream of mushroom soup, cream of chicken soup, and cheddar cheese soup.
Spray a 9 x 13 baking dish with cooking spray.
Start with a layer of tortillas.
Spread 1/3 of the refried beans on top of the tortillas.
Spread 1/3 of the chicken and soup mixture on top of the refried beans.
Add another layer of tortillas.
Spread 1/3 of the refried beans on top of the tortillas.
Spread 1/3 of the chicken and soup mixture on top of the refried beans.
Add another layer of tortillas.
Spread 1/3 of the refried beans on top of the tortillas.
Spread 1/3 of the chicken and soup mixture on top of the refried beans.
Top with another layer of tortillas.
Top with the shredded colby jack cheese.
Bake 30 minutes or until cheese is melted and bubbly and the casserole is hot through.
Cut into 8 squares to serve.

Note: This is excellent served topped with a dallop of sour cream and some salsa (not included in the nutritional information).

Number of Servings: 8

Recipe submitted by SparkPeople user SLCOLMAN.






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