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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269.5
  • Total Fat: 4.7 g
  • Cholesterol: 53.9 mg
  • Sodium: 260.1 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 6.0 g
  • Protein: 27.7 g

View full nutritional breakdown of Weight Watchers Mexican Lasagna calories by ingredient
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Weight Watchers Mexican Lasagna

Submitted by: JOEY330

Introduction

The original recipe is on the Weight Watchers website. This recipe is half the original. I cook only for myself and my son and decided to make a smaller batch. Might be a good idea if you wanna try something new but you're not sure if you wanna make a big batch if you end up not liking it. The original recipe is on the Weight Watchers website. This recipe is half the original. I cook only for myself and my son and decided to make a smaller batch. Might be a good idea if you wanna try something new but you're not sure if you wanna make a big batch if you end up not liking it.
Number of Servings: 6

Ingredients

    1 spray(s) olive oil cooking spray
    1 pound(s) uncooked boneless, skinless chicken breast
    15 oz canned black beans, rinsed and drained
    1 1/2 cup(s) fat-free sour cream
    1 cup(s) shredded reduced-fat Mexican-style cheese, divided
    4 oz chopped green chilies
    1 tsp ground cumin
    1/4 tsp black pepper
    6 medium corn tortilla(s), cut into 2-inch strips
    1/2 cup(s) salsa, mild, medium or hot

Directions

# Preheat oven to 350F. Coat a lasagna pan with cooking spray.

# Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

# Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

# Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

# Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 6 pieces. Serve with salsa on the side.

Number of Servings: 6

Recipe submitted by SparkPeople user JOEY330.






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