|Layers, before cooking|
Skinny Chicken Enchilada Lasagna
3 Chicken Breasts (marinated 24 hours with marinade of your choice), baked and shredded
3- 4 Cups of reduced or fat free Mexican cheese blend
1 Can of fat free Cream of Celery soup
1 Can of fat free Cream of Mushroom soup
1 Cup of fat free plain Greek yogurt
6-8 Small corn tortillas, dipped in water to moisten, before you layer
1 Can of Rotel, drained
1 Tsp. Cumin
S and P, to taste
Sprinkling of Paprika
Preheat oven to 425*.
Mix soups, yogurt, drained Rotel, cumin, S and P and ½ cup of cheese together to create a cream mixture.
Moisten corn tortillas
Prepare your layers: ½ cup of cream mixture on bottom of baking dish, then layer a row of tortillas followed with cream mixture, chicken and cheese. You should be able to make 3 layers. Eyeball your ingredients, saving enough cheese for the top layer.
Sprinkle with paprika, baking for 20 minutes. I broiled the last 3-4 minutes to get it nice and golden brown.
You can add or subtract from this dish, making is as spicy or subdued as you like. I added a few drops of hot sauce to the rims of the plate for an extra kick. It is just as delicious leftover. Enjoy!