Back in the 1960s when I got married and moved to New Mexico from Indiana with my United States Air Force husband, one of the most exciting discoveries I made was Mexican and Tex-Mex foods.  After our Air Force years and a move back to Southern Indiana, I was so excited to see that Taco Bell had entered the area.  Many years later, this is still one of my favorite types of food.  And as a Type II diabetic, I have discovered that it is mostly food I can eat without getting my blood sugar out of control.  This lasagna recipe is a great dish containing chicken, vegetables, dairy, spices, and bread in the form of flour tortillas.  It is basically a meal in itself.  Try it today!


SHREDDED CHICKEN MEXICAN LASAGNA

1 1/2 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

1/2 tsp ground 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 7 (8-inch) flour tortillas

3 cups shredded cooked chicken

1 can (15.5-oz) corn, drained

8-oz shredded cheddar cheese

Sliced black olives for garnish

sliced scallions for garnish

Heat oven to 350 degrees.  Mix chili powder, cumin, salt, pepper, and tomatoes in a bowl.  Mix sour cream, scallions, and chilies in another bowl.

Spread 1/2 cup tomato mixture in a 13 x 9 x 2-inch baking dish.  Arrange 2 tortillas to cover the bottom of the dish.  Use pieces from another tortilla in the corners.  Top with half the sour cream mixture, half the chicken, half the corn, 1 cup of the tomato mixture, and one-third of the cheese.  Repeat the layers, then top with tortillas and remaining tomatoes.  Sprinkle remaining cheese around the edges of the casserole. Bake in a 350 degree oven for 35 minutes or until bubbly.  Let stand 15 minutes before cutting.  Garnish with the olives and scallions.

Yield: 12 servings at 327 calories, 31 g carbs, 21 g protein per serving.

Enjoy!

About the Author:

For more of my diabetic recipes and information visit http://diabeticenjoyingfood.squarespace.com