Carrie's Mexican LasagnaSubmitted by: CARRIEDUVALL
IntroductionMy lowfat version of mexican lasagna My lowfat version of mexican lasagna
Using a Dutch oven or other LARGE pot, place chicken in the bottom of the pot. Cover with water.
Add all spices & the hot sauce to the water.
Boil the chicken on the lowest setting until it is done (my chicken was frozen solid when I put it into the pot - I had to break it up about 20 minutes after it started boiling).
While chicken is cooking, cut up bell pepper and set aside.
Grate cheese and set aside
tear or cut up Tortillas.
Once it is cooked through, use two forks and a cutting board and pull the meat apart (think pulled pork sandwich meat). Discard juices in sink.
Place meat back into the pot. Add can of tomatoes (with chilies) to the pot. Allow to come to a simmer.
Spray your pan with cooking spray and layer.
Layer from (bottom to top)
Tortillas (2 of them)
Cover with tin foil and bake at 400 for 20 minutes.
Uncover and bake an additional 20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CARRIEDUVALL.