A Mexican twist on an Italian classic, using layers of tortillas and a chicken filling.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
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Serving Size: 1 Serving (688g) | ||
Recipe Makes: 4 | ||
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Calories: 1068 | ||
Calories from Fat: 471 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.3g | 70 % | |
Saturated Fat 18.5g | 92 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 249.1mg | 77 % | |
Sodium 2166.1mg | 75 % | |
Potassium 2245.3mg | 59 % | |
Total Carbohydrate 84.9g | 25 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 70.4g | ||
Protein 68.9g | 98 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1068
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