Low Carb Mexican Lasagna

Name: Low Carb Mexican Lasagna
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 lb ground chicken breast (or semi frozen chicken pulsed in food processor); 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 tablespoon dried onion flakes; 8 ounces enchilada sauce (I like the red Rick Bayless sauce); 6 low-carb flour tortillas (Mama Lupe's); 1/3 cup cream cheese; 2 1/2 cups shredded Mexican blend cheese

Submitted by Barefootess

"This is a low carb version of Rachel Ray's Mexican Lasagna. Depending on ingredients, each serving is approximately 12 net carbs. Original recipe found here http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html"

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photo by cherylj13

Ready In:: 25mins
Ingredients:: 9
Serves:: 4-6

ingredients

1 tablespoon olive oil
1 lb ground chicken breast (or semi frozen chicken pulsed in food processor)
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon dried onion flakes
8 ounces enchilada sauce (I like the red Rick Bayless sauce)
6 low-carb flour tortillas (Mama Lupe's)
¹⁄₃ cup cream cheese
2 ¹⁄₂ cups shredded Mexican blend cheese

directions

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 1 tablespoon olive oil. Add chicken and season with chili powder, cumin, and dried onion. Brown the meat, 5 minutes. Add enchilada sauce. Heat the mixture through, 2 to 3 minutes.
In the mean time, cut the 6 low carb tortillas into wedges. Spread each wedge with cream cheese.
Place a layer of tortillas in an oiled 9x9 pan. Top this with 1/3rd of the meat mixture, followed by 1/3rd of the shredded cheese. Keep layering tortillas, cheese and meat mixture until there are 3 or 4 layers. Top with shredded cheese. Bake for 10-15 minutes until cheese is bubbling and brown.