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Mexican Lasagna

  • Author: Ericka @Chef PickyKid and Me
  • Cook Time: 20
  • Total Time: 20

Scale

Ingredients

  • Two tablespoons of olive oil
  • One yellow onion, chopped
  • Three zuccini, cut into small chunks
  • One jalapeno, diced
  • Two chicken breasts, cooked and shredded (I just boiled the chicken)
  • One can of black beans, drained
  • One can of Ro-Tel
  • One 28 ounce can of red enchilada sauce, divided
  • One tablespoon of cumin
  • One tablespoon of chili powder
  • Salt and pepper, to taste
  • 1/4 Cup of cilantro (approximately-I just used a handful), plus extra for garnish
  • One can of refried beans, heated (I used fat free)
  • Flour tortillas-taco size or medium size
  • One cup of shredded sharp cheddar cheese
  • One cup of shredded pepper jack cheese
  • Green onion, diced, for garnish

Instructions

  1. Pre-heat oven to 400 degrees.
  2. Heat the olive oil in a large skillet or saute pan over medium heat.
  3. Add the onion, garlic and jalapenos and saute for 3-4 minutes or until the vegetables begin to soften.
  4. Add the zucchini and saute until the zucchini is semi-soft (still has a little crunch but mostly softened).
  5. Add the cumin and chili powder and saute for one minute to allow the seasoning to become fragrant.
  6. Add the beans, Ro-Tel and chicken and stir to combine.
  7. Add half of the can of enchilada sauce and bring the mixture to a simmer. Allow to simmer for approximately 10 minutes.
  8. Spray a 9X13 baking dish with nonstick cooking spray.
  9. Pour a little of the remaining enchilada sauce on the bottom of the pan; just enough to form a very thin layer on the bottom.
  10. Place two tortillas on top of the enchilada sauce (they may overlap).
  11. Spread a thin layer of the refried beans on top of the tortillas, then a layer of the meat/vegetable mixture. Sprinkle with a little of each of the cheeses.
  12. Repeat with two more layers of tortillas, then refried beans, then the meat mixture and cheese. Top with two more tortillas on the top of the layers, then pour the remaining enchilada sauce over the top. Sprinkle with the cheddar and pepperjack cheeses.
  13. Cover with foil and bake for 20-25 minutes or until the lasagna is bubbly. I took the foil off for the last 5 minutes or so to let the top get a little crispy.
  14. Garnish with green onions and additional cilantro, and serve.


Nutrition

  • Serving Size: 6
  • Calories: 382
  • Sugar: 11
  • Sodium: 1763
  • Fat: 18
  • Saturated Fat: 9
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 29
  • Protein: 26
  • Cholesterol: 61