Skinny Lasagna Olé: A Deliciously Easy, Mexican-Style Casserole
Ingredients
- 1½ cup reduced-fat cottage cheese
- 1 cup cooked chicken breast, chopped
- ⅓ cup fresh or frozen corn, thawed
- ¼ cup (½ can) Ortega diced green chilies
- ⅔ cup pasta or marinara sauce (from a jar) such as Classico or Prego
- 6 corn tortillas, cut each into four pieces
- 1 (8oz) can fat-free refried beans
- ⅔ cup salsa (I like Pace Medium Chunky Salsa)
- ¼ cup reduced-fat cheddar cheese
Instructions
- Preheat oven to 350 degrees. Coat a 9” square pan with cooking spray.
- In a large bowl, combine cottage cheese, chicken, corn, and green chilies.
- Spread pasta sauce on bottom of pan.
- Arrange 2 tortillas (8 pieces) on top of pasta sauce
- Remove the beans from a can, place in a small bowl, and soften in the microwave for easy spreading. Spread the refried beans evenly on the tortillas.
- Arrange 2 more tortillas (8 pieces) over beans.
- Spread cheese mixture evenly over the tortillas.
- Cover pan with foil and bake for 30 minutes.
- Remove from oven and place the last cut tortillas on top of casserole.
- Spread the salsa evenly over tortillas. Sprinkle cheddar cheese evenly on top.
- Cover casserole and bake 15 minutes longer. Cool slightly and cut into 6 slices.
Nutrition
Serving: 1sliceCalories: 209kcalCarbohydrates: 27gProtein: 18gFat: 6gSaturated Fat: 2gSodium: 770mgFiber: 5gSugar: 5gBlue Smart Points: 4Green Smart Points: 6