Sunday, February 17, 2013

Skinny Lasagna Ole

This is basically enchiladas layered lasagna style.  It was pretty tasty but, I felt like it was missing something.  I think next time Im going to add a little cumin to further add to the Tex Mex taste.

Recipe from Skinny Kitchen dot com.
Yields 6 sevings.
239 calories per serving.

1.5 c reduced-fat cottage cheese
1 c chicken, cooked & cubed
1/3 c corn (I used canned)
1/2 can diced green chilies
2/3 c pasta sauce
6 corn tortillas, quartered
8 oz fat-free refried beans
2/3 c salsa
1/4 c reduced fat cheddar cheese, shredded

Prehat oven to 350.
Coat a 9 inch square pan with cooking spray.

In a large bowl combine cottage cheese, chicken, corn, & green chilies.

Spread pasta sauce on the bottom of the pan.
Arrange 2 tortillas (8 pieces) on top of the pasta sauce.

Remove beans from the can, place in a small bowl, & microwave for about a minute & a half to soften.
Spread beans evenly over tortillas.
Arrange 2 more tortillas (8 pieces) over the beans.
Spread the cheese mixture evenly over top of the tortillas.
Cover the pan with foil & bake for 30 minutes.

Remove from the oven & place the remainder of the tortillas on top of the casserole.
Spread salsa & cheese over top.

Cover again and bake for 15 more minutes.

When cool, cut into 6 pieces and serve.

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