Wednesday, March 23, 2011

Mexican Lasagna

I love Mexican food! Salsa, tacos, enchiladas, chimichangas, nachos, etc. From Taco Bell to a small town joint I've never met a Mexican meal that I didn't like.

I'm always creating new recipes at home and I made this one up probably about 5 years ago. I've always made this with full fat ingredients, but this time I decided to use low fat ingredients. And honestly I really couldn't tell the difference. If you feel like living on the wild side when making this then everywhere I say "low fat" or "fat free" you can use regular. And for those of you watching your waistline like me and have found yourselves doing weight watchers each serving is 7 points.

8oz light cream cheese (softened)
8oz low fat sour cream
4 skinless boneless chicken breasts
6 medium whole wheat tortillas
1 cup fat free refried beans
2 cups reduced fat Weight Watchers Mexican Cheese
2 Packets Taco Seasoning, with one Tbsp held back (I used Pampered Chef's taco seasoning this time, but I've used the store bought packets in the past.)
Salsa (whichever degree of spiciness you prefer)

Directions: (makes 12 servings)
*Dice up the four chicken breasts while raw into small pieces. Add chicken to skillet on medium heat along with one of the packets of taco seasoning and cook. Once cooked set aside to cool down chicken.

*In mixing bowl mix together: cream cheese, sour cream, refried beans, and taco seasoning. (I use a mixer, but you can mix it by hand if you prefer.) This mixture is absolutely delicious! There is always some extra that I like to use for dipping tortilla chips or veggies in.

*Lightly grease a 9x13 pan. (I know Jessica doesn't like to use the cooking spray, but I use Schnucks brand Canola Oil Cooking Spray.) Spread the "Delicious Mixture" on one side of two tortillas and then put them in the bottom of the pan. Next put a layer of chicken. Then a layer of shredded cheese. Repeat this layering one more time. Then use two more tortillas, the "delicious mixture", and then shredded cheese for the final layer. (I love tomatillo salsa, but my brother isn't a huge fan of really spicy stuff so I just put a small amount of salsa on one of the layers.) Once the final layer is complete, sprinkle the Tbsp of held back taco seasoning on the top.

*Cook for 20-30 mins on 325 until all the cheese on top is melted and slightly brown. (Remember the chicken is already cooked through so all you are really doing is heating the lasagna up.)

*Cut into 12 pieces. Serve with your favorite taco toppings. I use salsa, tomato and lettuce, but be CREATIVE! My dad and brother are very picky so I don't put anything crazy out with this dish. But other ideas would be...diced onions, black olives, jalapeños, etc. (You could also cook these ingredients into the lasagna to add more deliciousness to your layers.)

This is definitely one of my favorite "creations" and I hope you feel the same! And if you do try this recipe, get a little creative and make it your own. And then let me know what taco toppings you used! Ole!

Much Love.


  1. had me at Lasagna. Oh had me at Mexican. :) This looks amazing!!! It's going into my rotation.

    Oh, and regarding the cooking worries...I don't judge. Haha!

  2. This looks awesome and I'm so making this when I finally get my lazy self to the store to buy groceries:)

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  4. Brad, it is delicious! Let me know how it turns out! :)

  5. Oh I'm definitely giving this a go! Thanks!