Mexican Lasagna #3

Adapted from

  • 2 lbs ground chicken breast
  • 1/2 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 1 1/4 ozs low-sodium taco seasoning mix
  • 1 tsp salt
  • 14 1/2 ozs no-salt-added diced tomatoes, drained
  • 15 ozs no-salt-added tomato sauce
  • 4 ozs green chilies
  • 10 ozs fat-free cottage cheese
  • 2 whole eggs, slightly beaten
  • 10 pcs corn tortillas
  • 6 ozs Monterey jack cheese, shredded
Mexican Lasagna #3
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.
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Posted: 1/14/2010
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WW Points* : 5.10
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 260
Calories from Fat 57 (22%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 15%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.1g
Trans Fat 0g
Cholesterol 82g 27%
Sodium 937mg 39%
Potassium 0mg 0%
Total Carbohydrate21g 7%
Dietary Fiber 3g 12%
Sugars 6g
Protein 24g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.