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Low Carb Mexican Lasagna

Anna Hunley | Keto In Pearls
My low carb Mexican lasagna is a creamy, cheesy 30 minute meal and a great way to repurpose leftover chicken. Serve with a side salad and Mexican cauliflower rice for a super filling keto friendly supper
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Casseroles
Cuisine Mexican
Servings 6 servings
Calories 474 kcal

Ingredients
  

  • 1.5 lbs chicken breasts cooked and cooled
  • 2.5 cups shredded cheddar cheese
  • 4 oz chopped green chiles
  • 8 oz cream cheese softened
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 10 oz mild green enchilada sauce
  • 6 low carb tortillas I use Mission brand

Instructions
 

  • Preheat oven to 350 degrees.
  • Use a mixer to combine cream cheese and spices.
  • Fold in shredded chicken, green chiles, and 1.5 cups of shredded cheddar cheese.
  • Pour a little bit of the enchilada sauce on the bottom of a 9x13 baking dish.
  • Lay 2 tortillas down, overlapping if necessary.
  • Spread 1/3 cup of the chicken mixture on top of the tortillas.
  • Add 1/3 cup of the enchilada sauce on top of the chicken.
  • Repeat layers 2 more times. Use remaining cup of cheddar cheese for top of dish.
  • Bake for 20 minutes until heated through and cheese is bubbly.

Notes

Use Monterey Jack cheese in place of cheddar for an added kick!
Reduce calories and net carbs by increasing serving size (i.e. 8 slices instead of 6)

Nutrition

Serving: 1sliceCalories: 474kcalCarbohydrates: 24gProtein: 40.5gFat: 29.7gFiber: 15g
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