Mexican Lasagna

When the weather starts to turn (and we’re having a cool rainy weekend in Seattle at the moment) my brain wants soups and casseroles more than the salads I generally eat all summer.

My mother used to make something she called “Tamale Pie” that was layered like lasagna, but used tortillas and cheddar vs. noodles and ricotta. I consulted a couple of my low fat/low calorie cookbooks and put together this similar recipe (as my mother’s original wouldn’t likely be diet friendly.) Authentic Mexican food it is not, however.

3 3/4 C enchilada sauce (I use the spiciest available, obviously this is to personal taste)
4 tsp chili powder
3 tsp ground cumin
1 tsp oregano
2 C chopped, cooked chicken (could sub TVP)
2 C cooked brown rice
1 can (15 oz) black beans, drained and rinsed
3 bell peppers, diced (I used one each red, yellow, green)
1/2 C chopped green onions
2 T lime juice
2 T chopped, fresh cilantro
12 (6 in) corn tortillas
1 1/2 C shredded sharp cheddar cheese
1/2 C low-fat sour cream

Combine chicken, rice, beans, peppers, onions, lime juice, cilantro, chili powder and cumin in large bowl, mix well.

Spread 1 cup sauce over bottom of 9 x 12 baking dish. Arrange six tortillas over bottom, overlapping as necessary. Spread another cup of sauce over tortilla layer. Add 1/2 chicken and bean mixture, top with 3/4 C cheese. Arrange remaining six tortillas over the cheese, spread another cup of sauce on top, then add other half of chicken mixture and remaining cheese. Put any remaining sauce over top.

Cover with foil and bake at 350° F for 35 to 40 minutes. Let stand 5 minutes before serving. Top portions with sour cream.

Serves 8.

350 calories, 7.8 g fat, 6.6 g fiber (based on information from two of the base recipes, it’s a bit of a guesstimate–I might plug this in the Weight Watchers website later and see what it says on approximate calories, etc. ETA: WW says this is worth 9 pts a portion.