Back in the 1960s when I got married and moved to New Mexico from Indiana with my United States Air Force husband, one of the most exciting discoveries I made was Mexican and Tex-Mex foods. After our Air Force years and a move back to Southern Indiana, I was so excited to see that Taco Bell had entered the area. Many years later, this is still one of my favorite types of food. And as a Type II diabetic, I have discovered that it is mostly food I can eat without getting my blood sugar out of control. This lasagna recipe is a great dish containing chicken, vegetables, dairy, spices, and bread in the form of flour tortillas. It is basically a meal in itself. Try it today!
SHREDDED CHICKEN MEXICAN LASAGNA
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground red pepper
1 can (28-oz) crushed tomatoes
16-oz nonfat sour cream
6 scallions, chopped
1 can (4-oz) chopped green chilies, drained
6 to 7 (8-inch) flour tortillas
3 cups shredded cooked chicken
1 can (15.5-oz) corn, drained
8-oz shredded cheddar cheese
Sliced black olives for garnish
sliced scallions for garnish
Heat oven to 350 degrees. Mix chili powder, cumin, salt, pepper, and tomatoes in a bowl. Mix sour cream, scallions, and chilies in another bowl.
Spread 1/2 cup tomato mixture in a 13 x 9 x 2-inch baking dish. Arrange 2 tortillas to cover the bottom of the dish. Use pieces from another tortilla in the corners. Top with half the sour cream mixture, half the chicken, half the corn, 1 cup of the tomato mixture, and one-third of the cheese. Repeat the layers, then top with tortillas and remaining tomatoes. Sprinkle remaining cheese around the edges of the casserole. Bake in a 350 degree oven for 35 minutes or until bubbly. Let stand 15 minutes before cutting. Garnish with the olives and scallions.
Yield: 12 servings at 327 calories, 31 g carbs, 21 g protein per serving.
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