Mexican Lasagna

After a week without Mexican food during our vacation, my craving for the South of the Border flavors was strong!  But needing to watch my nutrition after vacation eating, I knew going to our favorite Mexican restaurant was not the best idea.

I found a recipe by Fannetastic Food and used this as my basis for the recipe.

Ingredients

• 5 to 6 tortillas (depending on the size of your casserole dish)
• 2 cups of diced or shredded cooked chicken
• 1 jar of salsa
• 1 6 ounce container of plain Greek yogurt
• 1/4 cup of diced roasted red pepper
• 1 cup low-fat shredded Mexican cheese blend
• avocado

Instructions

1. Preheat oven to 350 degrees and spray a casserole dish with cooking spray.
2. Layer 1-2 tortillas on the bottom of the baking dish.  You will need to tear or cut the tortillas in half to make sure the entire bottom is covered.
3. Layer 1 cup of chicken, 1/3 jar of salsa, 1/2 container of Greek yogurt, 1/2 diced red peppers, 1/3 cup cheese on top of the tortillas in that order.
4. Layer 1-2 tortillas on top and repeat the filling layers in order again, reserving some of the salsa and cheese for a topping.
5. Arrange the final layer of tortillas and top with the remaining salsa and cheese.
6. Bake uncovered for 20 minutes.  Serve with diced avocado.

This recipe was super-simple and delicious!  It was healthy and perfectly satisfied my craving for Mexican food.

The original recipe called for beans, which I omitted due to my husband’s aversion of beans, fresh diced green peppers, which I substituted roasted red pepper, and sliced olives, which I don’t enjoy.  If you enjoy those ingredients, definitely add them in.  And you can use fresh, sautéed or roasted peppers of any color in this recipe.