Carolina’s Mexi Lasagna
1 medium onion, chopped
1 pound chicken
1 cup medium/hot salsa
1 (14 oz) low sodium canned diced tomatoes, not drained
1 1/2 cups water
1 tsp cumin
1 tsp cayenne pepper
Place these ingredients into a crock pot and set on low for 5 hours. After 5 hours, shred the chicken and leave in the pot for another 30 minutes.
6 low carb/low calorie whole wheat tortillas
1 can fat free refried beans
8 oz. fat free sour cream
1 cup reduced fat mexican cheese
spray olive oil
Heat oven to 350 F. Spray an 8×11 baking dish with olive oil. Place 2 tortillas on the bottom of the dish and spread with 1/3 of the refried beans, then spread 2 oz of sour cream, then add spoonfulls of the chicken, tomato, and onion mixture (make sure to drain the chicken). Top with cheese. Repeat these steps 2 more times. Bake uncovered in your heated oven for 20 minutes. Serves 6. Approx 400 calories per serving.
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