Hello everyone! Today's diabetic recipe is Mexican Lasagna Casserole. This lasagna is a bit different from are regular recipes we mostly use, but it's good.Well I hope you enjoy this recipe.
*Mexican Lasagna Casserole* (Diabetic)
1 Lb. Boneless, Skinless Chicken Breasts, Cut Into ¼" Strips
1 Lg. Onion, Halved And Cut Into Thin Wedges
2 Cloves Garlic, Minced
2 Cups (16 Oz.) Fat-Free Ricotta Cheese
1 Cup (8 Oz.) Reduced -Fat Sour Cream
1 4½ Oz. Jar Green Chiles, Chopped
½ Cup Fresh Cilantro, Chopped (optional)
2½ Tsp.Ground Cumin
1/8 Tsp. Salt
6 Plum Tomatoes. Chopped
8 Corn Tortillas, 6" And Cut In Half
1¼ Cups (5 Oz.) Low-Fat Monterey Jack Cheese, Shredded
Preheat oven at 350°F. Coat a baking dish with cooking spray.
Set aside.Coat a 12 inch nonstick skillet with cooking spray. Add the chicken and cook over medium heat, turning several times,for 5 minutes or until no longer pink.
Transfer to a medium bowl. Wipe the skillet with a paper towel and coat with the cooking spray. Add the onion and garlic. Cover and cook over medium heat, stirring occasionally, for 8-9 minutes, or until lightly browned.
Add to the chicken in the bowl. In another bowl, mix the ricotta, sour cream, Chile, cilantro, cumin, and salt Spread one cup of tomatoes in the prepared baking dish and arrange half of
the tortillas evenly on top. Spread half of the Ricotta cheese mixture over the tortillas. Top with half of the chicken mixture.
Top with one cup of the remaining tomatoes and ½ cup of Monterey jack cheese. Repeat with remaning tortillas, ricotta cheese mixture, and chicken mixture.Sprinkle with the remaining one cup tomatoes and ¾ cup of Monterey Jack cheese. Bake for 30 minutes or until heated through. Loosely cover with foil if the cheese browns to quickly. Enjoy!
Per Serving: 261 Cal (38% from Fat, 39% from Protein, 23% from Carb); 26 g Protein; 11 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 15 g Carb; 2 g Fiber; 2 g Sugar; 359 mg Calcium; 1 mg Iron; 492 mg Sodium; 65 mg Cholesterol.