Why You’ll Love This Low Carb Mexican Lasagna Recipe
Why should you try this Low Carb Mexican Lasagna Recipe? Because it’s a delicious way to satisfy your cravings without the carbs!
I love how it combines the bold flavors of Mexican cuisine with the comforting layers of lasagna. It’s quick and easy to prepare, making it perfect for busy weeknights.
Plus, it’s packed with protein, thanks to the ground chicken and cheese. Each bite is a cheesy, savory delight that keeps me coming back for more.
If you’re looking for a guilt-free meal that doesn’t skimp on taste, this lasagna is definitely worth a try!
Ingredients of Low Carb Mexican Lasagna
When it comes to whipping up a comforting meal that won’t leave you feeling like you’ve just devoured a brick, this Low Carb Mexican Lasagna is where it’s at. Trust me, you’re going to want to keep these ingredients on hand for those nights you need something quick, satisfying, and oh-so-delicious.
Plus, it’s a great way to sneak in some protein while still indulging in those flavors we all crave. Let’s explore what you’ll need to make this delightful dish.
Ingredients:
- 1 tablespoon olive oil
- 1 lb ground chicken breast (or semi-frozen chicken pulsed in a food processor)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon dried onion flakes
- 8 ounces enchilada sauce (I recommend the red Rick Bayless sauce for a tasty touch)
- 6 low-carb flour tortillas (I like Mama Lupe’s)
- 1/3 cup cream cheese
- 2 1/2 cups shredded Mexican blend cheese
Now, let’s chat about these ingredients for a moment. If you’re like me, you might often find yourself staring at a grocery list, wondering if you can substitute ground chicken for something else.
Well, while ground turkey would work fine in a pinch, I find that chicken gives this dish just the right texture and flavor. And don’t skimp on the cheese—let’s be honest, cheese is what makes any dish heavenly.
If you’re feeling adventurous, you could even add some veggies like bell peppers or zucchini between the layers for a little extra crunch. Just be prepared to adjust your cooking time slightly if you do. Happy cooking!
How to Make Low Carb Mexican Lasagna
Alright, let’s get started on making this Low Carb Mexican Lasagna, shall we? First things first, preheat your oven to a nice 425 degrees F.
While that’s heating up, grab a large skillet and place it over medium-high heat. Now, add 1 tablespoon of olive oil and let it warm up for a moment. Once that’s done, toss in 1 pound of ground chicken breast. If you’re feeling a bit lazy, semi-frozen chicken works too—just give it a quick pulse in your food processor.
Season that chicken with 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1 tablespoon of dried onion flakes. Brown that mixture for about 5 minutes, stirring occasionally. You want it to be cooked through and smelling like a fiesta in your kitchen.
Once the chicken is browned and ready to go, pour in 8 ounces of enchilada sauce. I highly recommend the red Rick Bayless sauce for that extra kick. Stir it all together and let it heat through for another 2 to 3 minutes.
Meanwhile, grab those 6 low-carb flour tortillas—Mama Lupe’s are the real MVP here—and cut them into wedges. Now, here’s a little trick: spread each wedge with 1/3 cup of cream cheese. It adds a creamy richness that’s just divine.
Now we’re ready to start layering. In a greased 9×9 baking pan, lay down your first layer of tortilla wedges. Top it with about a third of that delicious meat mixture, followed by a third of the 2 1/2 cups of shredded Mexican blend cheese.
Repeat this process until you’ve used up all your ingredients, aiming for 3 to 4 layers. Make sure to finish with a generous layer of cheese on top. Trust me, the more cheese, the better.
Pop the pan into your preheated oven and bake for about 10 to 15 minutes, or until the cheese is bubbly and golden brown. When you pull it out, try not to burn your mouth on the first bite—though I can’t promise I won’t do that myself. Enjoy the delightful flavors of your creation!
Low Carb Mexican Lasagna Substitutions & Variations
If you’re looking to customize your Low Carb Mexican Lasagna, there are plenty of substitutions and variations to suit your tastes.
For the meat, try ground turkey or beef for a different flavor. I love adding black beans or refried beans for extra protein and fiber.
If you’re dairy-free, swap the cream cheese for a vegan alternative. You can also use zucchini or eggplant slices instead of tortillas for a veggie twist.
For heat, toss in jalapeños or cayenne pepper.
Finally, experiment with different cheese blends, like pepper jack or queso fresco, to enhance the dish’s richness.
Enjoy your creation!
Additional Tips & Notes
A few simple tips can elevate your Low Carb Mexican Lasagna to new heights.
First, don’t shy away from adding veggies like bell peppers or zucchini for extra flavor and nutrition. If you want a spicier kick, try adding jalapeños to the meat mixture.
For a creamier texture, consider blending the cream cheese with a bit of sour cream. Keep an eye on the baking time; every oven is different, and you want that cheese perfectly bubbly and golden.
Finally, let it rest for a few minutes before serving—this helps the layers set and makes for easier slicing. Enjoy!