Description
A delicious twist on traditional lasagna, combining the flavors of chicken enchiladas with layers of whole wheat tortillas, lean chicken, and fresh vegetables for a healthier meal.
Ingredients
- 2 cups cooked shredded chicken breast
- 1 cup low-fat shredded cheddar cheese
- 1 cup low-fat shredded mozzarella cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 can (10 oz) enchilada sauce
- 6 whole wheat tortillas
- 1/2 cup plain Greek yogurt
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix shredded chicken, black beans, bell peppers, onions, cumin, chili powder, garlic powder, salt, and black pepper.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish.
- Place two tortillas on top, slightly overlapping.
- Spread half of the chicken mixture over the tortillas.
- Drizzle with enchilada sauce and sprinkle with half of the cheese.
- Repeat layers: tortillas, remaining chicken mixture, sauce, and cheese.
- Top with the last two tortillas, remaining sauce, and a mix of cheddar and mozzarella cheese.
- Bake for 25-30 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Add jalapeños for extra spice.
- Substitute corn tortillas for gluten-free option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican