Anita's Tried & True Heart Healthy Recipes

Mexican Lasagna #3

Adapted from
12 servings

2  lbs  ground chicken breast skinless  15  ozs  no-salt-added tomato sauce 
1/2 cup  onions, chopped  4  ozs  green chilies 
1/2 cup  bell peppers, chopped  10  ozs  fat-free cottage cheese 
1 1/4 ozs  low-sodium taco seasoning mix  2  whole  eggs, slightly beaten 
1  tsp  salt  10  pcs  corn tortillas 
14 1/2 ozs  no-salt-added diced tomatoes, drained  6  ozs  Monterey jack cheese, shredded 
Preheat oven to 350. Prepare a 9"x13" pan with cooking spray; set aside. In a large skillet, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in taco seasoning mix, salt, tomatoes, tomato sauce, and chilies. Mix well. Bring mixture to a boil. Reduce heat and simmer uncovered for 15 minutes. Meanwhile, combine cottage cheese and eggs.In the bottom of baking pan, spread half the chicken mixture, top with half the tortillas, and spread half the cottage cheese mixture evenly over tortillas. Top with half the shredded cheese. Repeat layers once, ending with remaining cheese. Bake, uncovered for 30 minutes, or until heated through.
Nutritional Analysis per serving (12 servings total)
Calories 280   %CFF 25 %
Total Fat 8 g   Saturated Fat 3 mg
Protein 26 g   Cholesterol 89 g
Carbohydrates 21 g   Sodium 644 mg
Sugars 6 g   Fiber 3 g

5.1 WW Points
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