Thursday, August 2, 2012

Skinny Enchilada Lasagna

I love mexican and southwestern food, and I love anything cheesy. This lasagna replaces the noodles with tortillas and tomato sauce with rotel to make a mexican casserole. It is so easy and tastes so delicious. It was created by Mama Laughlin with fat free and reduced fat ingredients so you don't have to feel guilty eating it. Even with fat free ingredients it tastes so good! Serve with a sign of corn to make the perfect meal for your family.

Recipe Source: Mama Laughlin

  • 3 chicken breasts, shredded
  • 4 cups reduced fat mexican cheese
  • 1 can 98% fat free cream of chicken soup
  • 2 cups fat free plain greek yogurt
  • 8 small corn tortilla
  • These two cans of Rotel:
  • Preheat oven to 425 degrees.
  • Combine cream of chicken soup, greek yogurt, and the two cans of rotel. 
  • Layer the bottom of a 8 x 11 pan with 1/3 of the cream mixture.
  • Take 4 of the corn tortillas and submerge into water. Place the tortillas on top of the cream mixture. You may have to tear them in half to fit the pan.
  • On top of the tortillas, place more cream mixture, then 1/2 of the cooked chicken, and 1 cup of the shredded cheese.
  • Submerge the remaining tortillas in water and place them on top of the shredded cheese. 
  • The casserole dish should now look like this:

  •  On top of the tortillas, place the rest of the cream mixture, the rest of the chicken, and then the rest of the cheese.
  • The pan should look like this:

  •  Bake for 20 minutes until cheese is nice and gooey.
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