Chicken Enchilada Lasagna

Plan Z Phase: This is a Z3.5 (ZReboot) recipe. Dieter and KLSS Star 106 DJ Harry O stopped by Plan Z headquarters this weekend. Harry, who has lost 150 pounds on Plan Z, brought with him a fantastic lasagna recipe. It tastes just like the homemade version we all love, but without the additional carbs.

Servings: Serves 4-6

Ingredients:

  • 4 chicken breasts
  • 2  2.8″ low-carb flour tortillas
  • 2 10-oz cans of enchilada sauce
  • 1 20-oz can of stewed tomatoes. I used the Rotel brand with green chilies and cilantro for the extra spice, but you can use your favorite
  • 8oz container of Marscapone cheese (this is a thick, spreadable Italian cheese similar to cream cheese)
  • 1/2 cup Mexican cheese blend
  • 1/2 cup Mozzarella Cheese
  • 1 tsp cumin
  • whisper of cayenne pepper

Instructions:

Preheat the oven to 350 degrees.

Place your 4 chicken breasts in a large pot. I recommend using 2 pots and dividing the breast up evenly. This will avoid overcrowding the pot and increasing your cooking time. Cover the breasts completely with water. Turn your heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover the pan, and simmer until your breasts are no longer pink. About 15-20 minutes. Once your breasts have cooked through remove from the water. Pat them dry with paper towels and let cool.

While the chicken is boiling add the 2 cans of enchilada sauce, 20-oz jar of stewed tomatoes, and 8-oz container of Mascarpone cheese into a pan. Heat on medium-low. Just until all the flavors have warmed up and melded together.

Get a 9X12 baking dish ready. Coat the bottom with olive oil spray.

Now it is time build!

Layer your tortillas first on the bottom of the pan. Follow with the chicken. Get creative here. Now that your chicken is boiled it should easily pull apart. You could shred the chicken for this layer. Cut it into cubes. Or you could get fancy and butterfly the breast. To do this place your chicken breast on a cutting board. Starting on the thicker side cut horizontally through the breast, but stop before you slice all the way through. You can then unfold the meat and it should resemble butterfly wings.

On top of the chicken add a dash of cayenne pepper and a sprinkle of cumin.

Sprinkle the Mexican cheese blend over the spiced chicken and add the tomato-Marscarpone mixture on top.

For the final layer cover everything with mozzarella cheese.

Place the lasagna in your oven and back for 30 minutes. I was surprised that I never drained the tomatoes and it still didn’t turn out soupy. If your lasagna has any excess liquid after cooking, though, feel free to drain that off.

Enjoy!

Cheers,