How you can Produce a Scrumptious (Diabetic Pleasant) Shredded Chicken Mexican Lasagna

Back within the 1960s when I received married and moved to New Mexico from Indiana with my Usa Air Power husband, certainly one of probably the most thrilling discoveries I produced was Mexican and Tex-Mex meals. Following our Air Power many years along with a transfer back again to Southern Indiana, I used to be so thrilled to determine that Taco Bell had entered the region. Numerous many years later on, this really is nonetheless certainly one of my preferred kinds of meals. And like a Kind II diabetic, I've found that it's mainly meals I can consume with out obtaining my blood sugar from manage. This lasagna recipe is a superb dish that contains chicken, veggies, dairy, spices, and bread within the type of flour tortillas. It's essentially a meal by itself. Attempt it these days!

SHREDDED CHICKEN MEXICAN LASAGNA

1 1/2 tsp chili powder
1 tsp floor cumin
1/2 tsp salt
1/2 tsp floor red pepper
1 can (28-oz) crushed tomatoes
16-oz nonfat sour cream
6 scallions, chopped
1 can (4-oz) chopped green chilies, drained
6 to seven (8-inch) flour tortillas
3 cups shredded cooked chicken
1 can (fifteen.5-oz) corn, drained
8-oz shredded cheddar cheese
Sliced black olives for garnish
sliced scallions for garnish

Heat oven to 350 degrees. Combine chili powder, cumin, salt, pepper, and tomatoes inside a bowl. Combine sour cream, scallions, and chilies in an additional bowl.

Spread 1/2 cup tomato combination inside a thirteen x nine x 2-inch baking dish. Organize two tortillas to go over the bottom in the dish. Use items from an additional tortilla within the corners. Leading with fifty percent the sour cream combination, fifty percent the chicken, fifty percent the corn, one cup in the tomato combination, and one-third in the cheese. Repeat the layers, then leading with tortillas and remaining tomatoes. Sprinkle remaining cheese round the edges in the casserole. Bake inside a 350 diploma oven for 35 minutes or till bubbly. Allow stand fifteen minutes prior to reducing. Garnish using the olives and scallions.

Yield: twelve servings at 327 calories, 31 g carbs, 21 g protein for each serving.

Enjoy!