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Name: Southwest Lasagna
Yield: 16 servings
Ingredients: Cooking spray; 1 Tbsp canola oil; 1 onion, diced; 1 red pepper, diced; 4 cloves garlic, minced; 4 tsp chili powder; ½ cup whole wheat flour; 3 cups unsalted chicken stock; 2 (15 oz.) cans black beans, rinsed and drained; 1 ½ cups no salt added diced tomatoes; ½ cup plain nonfat Greek yogurt; 1 (7 oz.) can diced green chilies, drained; ¾ tsp. salt; 2 lbs shredded chicken; 12 (6-inch) corn tortillas, cut in half, divided; ¼ cup sliced ripe black olives, divided; 1 cup shredded Colby Jack cheese, divided

Southwest Lasagna

It’s fiesta time! Drawing inspiration from a popular Tex-Mex dish, known as King Ranch casserole, our lightened-up Southwest Lasagna is anything but short on flavor. It’s cheesy. It’s hearty. And, it’s oh-so delicioso! This soon-to-be family favorite is also the perfect freezer meal. In fact, this recipe calls for enough ingredients to make two lasagnas - one for now and one for later.

Calories: 260per serving
Servings: 16people

Ingredients

Cooking spray
1 Tbsp canola oil
1 onion, diced
1 red pepper, diced
4 cloves garlic, minced
4 tsp chili powder
½ cup whole wheat flour
3 cups unsalted chicken stock
2 (15 oz.) cans black beans, rinsed and drained
1 ½ cups no salt added diced tomatoes
½ cup plain nonfat Greek yogurt
1 (7 oz.) can diced green chilies, drained
¾ tsp. salt
2 lbs shredded chicken
12 (6-inch) corn tortillas, cut in half, divided
¼ cup sliced ripe black olives, divided
1 cup shredded Colby Jack cheese, divided

Instructions

Prepare two baking dishes with cooking spray.
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally, about 5 minutes. Add bell pepper and cook, stirring, until just tender, about 3 minutes. Add garlic and chili powder, stir for 1 minute. Add flour and cook, stirring, for 30 seconds. Add broth and cook, stirring, until thickened, 3-5 minutes. Remove from heat. Stir in beans, tomatoes, Greek yogurt, chilies, salt and the chicken.
Spread 1 cup filling in each prepared baking dish. Layer on four tortilla halves and top with 1 cup filling. Repeat with two more layers of tortillas and filling, ending with the rest of the filling. Sprinkle cheese and olives on top.
Bake at 375°F until hot and bubbly, about 20-25 minutes. Let stand for 15 minutes before serving.

Watch the Recipe

Southwest Lasagna

Notes from the Kitchen

Chef's tip
Chef's Tip
To freeze and cook: Let unbaked casserole(s) cool to room temperature.Tightly wrap with heavy-duty foil and freeze, unbaked, for up to 3 months. To prevent foil from sticking to the cheese, the foil may be coated with cooking spray first. When getting ready to bake, thaw casserole in refrigerator for 2 days. Once thawed, remove foil and bake at 375°F for about 50 minutes or until hot and bubbly.

Nutrition

Per Serving: Calories 260 Total Fat 6g Cholesterol 55mg Sodium 290mg Total Carbohydrate 24g Dietary Fiber 6g Protein 25g Calcium 10% Iron 8%

Nutritional values are an approximation. Actual values may vary.

Southwest Lasagna

Calories: 260per serving
Servings: 16people

Ingredients

Cooking spray
1 Tbsp canola oil
1 onion, diced
1 red pepper, diced
4 cloves garlic, minced
4 tsp chili powder
½ cup whole wheat flour
3 cups unsalted chicken stock
2 (15 oz.) cans black beans, rinsed and drained
1 ½ cups no salt added diced tomatoes
½ cup plain nonfat Greek yogurt
1 (7 oz.) can diced green chilies, drained
¾ tsp. salt
2 lbs shredded chicken
12 (6-inch) corn tortillas, cut in half, divided
¼ cup sliced ripe black olives, divided
1 cup shredded Colby Jack cheese, divided

Instructions

Prepare two baking dishes with cooking spray.
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally, about 5 minutes. Add bell pepper and cook, stirring, until just tender, about 3 minutes. Add garlic and chili powder, stir for 1 minute. Add flour and cook, stirring, for 30 seconds. Add broth and cook, stirring, until thickened, 3-5 minutes. Remove from heat. Stir in beans, tomatoes, Greek yogurt, chilies, salt and the chicken.
Spread 1 cup filling in each prepared baking dish. Layer on four tortilla halves and top with 1 cup filling. Repeat with two more layers of tortillas and filling, ending with the rest of the filling. Sprinkle cheese and olives on top.
Bake at 375°F until hot and bubbly, about 20-25 minutes. Let stand for 15 minutes before serving.

Watch the Recipe

Southwest Lasagna

Notes from the Kitchen

Chef's tip
Chef's Tip
To freeze and cook: Let unbaked casserole(s) cool to room temperature.Tightly wrap with heavy-duty foil and freeze, unbaked, for up to 3 months. To prevent foil from sticking to the cheese, the foil may be coated with cooking spray first. When getting ready to bake, thaw casserole in refrigerator for 2 days. Once thawed, remove foil and bake at 375°F for about 50 minutes or until hot and bubbly.

Nutrition

Per Serving: Calories 260 Total Fat 6g Cholesterol 55mg Sodium 290mg Total Carbohydrate 24g Dietary Fiber 6g Protein 25g Calcium 10% Iron 8%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Southwest Lasagna

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Nutrition

Southwest Lasagna

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Nutrition