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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 340.1
  • Total Fat: 14.3 g
  • Cholesterol: 90.9 mg
  • Sodium: 300.6 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 31.3 g

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

Submitted by: MDSHEPARD

Introduction

I hosted a Pampered Chef party and we made this fun twist on lasagne. I built this recipe using lower fat items to reduce the overall calories. Still very YUMMY! This can be assembled up to one night in advance. Prepare through Step 2, cover and refigerate. When ready to serve, let stand at room temp for 15 minutes then microwave on high 21-23 minutes. Spicy enchillada suace can be used to more kick too! I hosted a Pampered Chef party and we made this fun twist on lasagne. I built this recipe using lower fat items to reduce the overall calories. Still very YUMMY! This can be assembled up to one night in advance. Prepare through Step 2, cover and refigerate. When ready to serve, let stand at room temp for 15 minutes then microwave on high 21-23 minutes. Spicy enchillada suace can be used to more kick too!
Number of Servings: 8

Ingredients

    1/4 cup lightly packed fresh cilantro leaves
    1 pkg low fat cream cheese
    2 cups (8oz) shredded Mont. Jack cheese
    1 med onion chopped (about 2/3 cup)
    1 can (28 oz) enchillada sauce
    12 (6") corn tortillas
    3 cups (2-3) diced or shredded cooked chicken
    Additional chopped fresh cilantro leaves
    Reduced-fat Sour cream if desired to top with

Directions

(1.) Chop cilantro. Place cream cheese in microwave safe bowl and heat on high for 30-45 seconds or until very soft. Add cilanto and 1.5 cups of the cheese; mix well. Chop onion and set aside. Spread 2/3 cup of the enchillada sauce over bottom of baking dish (Pampered Chef uses the Deep Covered Baker). Pour remaining enchillada sauce into shallow bowl. (2.) To assemble lasagna, dip 4 corn tortillas into enchillada sauce and arrange over sauce in baking dish overlapping as ncessary. Scoop half of the cream cheese mixture over tortillas and top with 1 cup of chicken and 1/3 of onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining sauce over lasagna and sprinkle with remaining 1/2 cup Mont Jack cheese. (3.) Microwave, covered, on high for 12-15 minutes or utnil center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into 1 cup squares for 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MDSHEPARD.






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