How to Make a Delicious (Diabetic Friendly) Shredded Chicken Mexican Lasagna

Back in the 1960s when I got married and moved to6 to 7 (8-inch) flour tortillas
New Mexico from Indiana with my United States Air3 cups shredded cooked chicken
Force husband, one of the most exciting discoveries I1 can (15.5-oz) corn, drained
made was Mexican and Tex-Mex foods. After our Air8-oz shredded cheddar cheese
Force years and a move back to Southern Indiana, ISliced black olives for garnishsliced scallions for garnish
was so excited to see that Taco Bell had entered theHeat oven to 350 degrees. Mix chili powder, cumin, salt,
area. Many years later, this is still one of my favoritepepper, and tomatoes in a bowl. Mix sour cream,
types of food. And as a Type II diabetic, I havescallions, and chilies in another bowl.
discovered that it is mostly food I can eat withoutSpread 1/2 cup tomato mixture in a 13 x 9 x 2-inch
getting my blood sugar out of control. This lasagnabaking dish. Arrange 2 tortillas to cover the bottom of
recipe is a great dish containing chicken, vegetables,the dish. Use pieces from another tortilla in the corners.
dairy, spices, and bread in the form of flour tortillas. It isTop with half the sour cream mixture, half the chicken,
basically a meal in itself. Try it today!half the corn, 1 cup of the tomato mixture, and
SHREDDED CHICKEN MEXICAN LASAGNAone-third of the cheese. Repeat the layers, then top
1 1/2 tsp chili powderwith tortillas and remaining tomatoes. Sprinkle remaining
1 tsp ground cumincheese around the edges of the casserole. Bake in a
1/2 tsp salt350 degree oven for 35 minutes or until bubbly. Let
1/2 tsp ground red pepperstand 15 minutes before cutting. Garnish with the olives
1 can (28-oz) crushed tomatoesand scallions.
16-oz nonfat sour creamYield: 12 servings at 327 calories, 31 g carbs, 21 g
6 scallions, choppedprotein per serving.
1 can (4-oz) chopped green chilies, drainedEnjoy!