Wednesday, December 5, 2012

Verde Chicken Mexican Lasagna - Remake

I got this picture as well as the original recipe from this blog via pinterest.
This recipe recently won an LDS living recipe contest.

I made a few changes to cut out 130 calories and 6 g of fat per serving,
 which is reflected in the recipe below.
While I never made the original, I'm not sure how it could taste much better. 
The whole family love this and it's super easy!

Verde Chicken Mexican Lasagna 

1 can 12.5 oz can Kirkland chicken breast - drained and broken up

2 cups fat free plain greek yogurt 
1 (15-ounce) can black beans, drained and rinsed
1 (15 ounce) can corn drained (can used frozen corn that has been thawed also)
1 teaspoon Johnny's garlic seasoning (or garlic powder)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
15 or a few more white corn tortillas sprayed with oil/pam and warmed in a pan till soft
1 (8-ounce) package shredded Mexican blend cheese (separated for different uses)

Begin cooking tortillas (It goes really fast in a large electric fry pan)
Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro, the spices and all but a handful of cheese in a large bowl. Taste and adjust seasonings to your preference. 

Cut some of the tortillas in half with kitchen shears.
 Spray a 9×13 dish or any 2 quart casserole dish with non stick spray and layer the bottom with corn tortillas filling the gaps with the cut ones. Add 1/3 of the chicken mixture on the tortillas and spread evenly. Place a layer of tortillas over the mixture and add another 1/3 of the mixture to cover. Repeat the process and top the last mixture layer with tortillas. Spread cheese evenly over the tortillas. 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with chopped lettuce, salsa, additional greek yogurt and cilantro as desired. 

Makes 8 servings

My recipe: 302 calories per serving (without any toppings) 8g fat (3 sat) 1 polyunsaturated, 0 transfat, 38 g cholesterol,748 sodium, 398 potassium, 40 carbs, 7g fiber, 6g sugars, 18g protein, 15% A, 19% C, 26% calcium, 15% iron.

Original recipe: 432 calories per serving, 13.7 g fat (7.8 sat), .2g polyunsaturated, 0 transfat, 72.5 cholesterol, 1277 sodium, 116.8 potassium, 44.7 carbs, 7g fiber, 4.8 sugars, 31 g protein. 

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