Low Carb Mexican Lasagna

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Preheat a large skillet over medium high heat. Add 1 tablespoon olive oil. Add chicken and season with chili powder, cumin, and dried onion. Brown the meat, 5 minutes. Add enchilada sauce. Heat the mixture through, 2 to 3 minutes.

3. 3

   In the mean time, cut the 6 low carb tortillas into wedges. Spread each wedge with cream cheese.

4. 4

   Place a layer of tortillas in an oiled 9x9 pan. Top this with 1/3rd of the meat mixture, followed by 1/3rd of the shredded cheese. Keep layering tortillas, cheese and meat mixture until there are 3 or 4 layers. Top with shredded cheese. Bake for 10-15 minutes until cheese is bubbling and brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.