Mexican Lasagna
Mexican Lasagna might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free recipe has 601 calories, 43g of protein, and 34g of fat per serving. This recipe serves 4. 2 people found this recipe to be tasty and satisfying. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. If you have chiles, chicken, corn tortillas, and a few other ingredients on hand, you can make it. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert.
Instructions
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper.
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top.
Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly.
Let stand 5 minutes before serving.
To reheat, bake in a preheated 375 degree F oven for 15 minutes.