Sunday, February 10, 2008

Mexican Lasagna

Shelly's Mexican Lasagna
(Beth & Scott)

Filling: 2 whole chicken breasts, boiled and shredded
2 low-carb tortillas
1 tablespoon Southwest seasoning (cumin, oregano, cayenne)
1 cup shredded Mexican cheese + a little for top.
1 - 4 oz. can whole mild green chilies, seeded and chopped
Sour Cream Sauce:
1 small onion, diced
2 tablespoons butter
2 tablespoons flour
1 can chicken broth
1/2 cup sour cream

Preheat oven to 350. Melt butter, sauté onion till golden, add flour, and stir well. Add broth, cook till thickened. Stir in sour cream. Set aside. Mix the shredded cooked chicken, mild green chilies, the seasoning and a cup (minus a couple tablespoons) of Mexican shredded cheese together. Layer 1 low carb tortillas in the bottom of a 8x6x2 dish. Spoon 1/2 the chicken mixture on top of the tortillas, spoon 1/2 of the sauce. Place another low carb on top. Then the rest of the chicken and sauce. I finished with a sprinkle of reserved cheese. Bake for 35-40 minutes till golden and bubbly.
Beth modified this recipe to use a low-carb tortillas instead of a corn tortilla.

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