I have a mouth-watering guest post for you guys today from Anne, my friend and fellow blogger!
I’ve had the chance to hang out with Anne at various blogging events and we’ve since become very good friends and I reached out to her to ask her to share a delicious recipe with you guys while I am away.
She is so much fun and is one heck of a good cook. I hope you guys enjoy her recipe for Mexican lasagna. I can’t wait to give it a try very soon!
Hey, peanut butter lovers! I’m Julie’s friend Anne, a Registered Dietitian (RD) and health/fitness blogger over at fANNEtastic food. I started my blog nearly 4 years ago when I began my back to school journey to switch careers from public relations to nutrition, and I just graduated with my masters degree in December. Earlier this year, I put my new nutrition knowledge and RD credential to good use and started an online-based nutrition counseling private practice over at AnneTheRD.com. It’s wonderful to finally be following my dreams and helping others to reach their wellness goals. Check out my site for my rates/services if you’re interested in working together – I’d love to have you!
Anyway! Julie invited me to share a recipe with all of you while she’s away, so let’s get to it. I’m a huge fan of quick and easy recipes – because the last thing we all want to do after a long day of work is spend hours in the kitchen, right? But quick and easy doesn’t have to mean unhealthy, either. Here’s one of my recent favorites – Mexican Lasagna!
One of the best things about recipes like this is that they’re so versatile! Leave out the chicken to make it vegetarian, or swap the whole grain tortillas for certified gluten free corn tortillas to make it gluten free. (Just a note to make sure the salsa is gluten free, too, if necessary).
This was a fun recipe to make together with my husband — and it would be a great one to make with kids, too, because the ingredient amounts and the layers don’t have to be perfect by any means — just have fun with it and let them help! You can also add in other veggies, like onions, or steamed spinach, if you like. Get creative!
Serves 8 to 10
This simple, nutritious recipe is perfect to make on a Sunday and enjoy throughout the week. I lightened up this dish by using protein-packed plain Greek yogurt instead of sour cream, and by decreasing the amount of cheese these sorts of recipes usually call for. Serve warm, topped with avocado and hot sauce, if desired. Quick tip: for fast chicken, use the meat from a rotisserie chicken.
- 6 whole grain or corn tortillas
- 2 cups shredded cooked chicken breast
- 1 can (16 oz) kidney beans, rinsed and drained
- 1 can (16 oz) black beans, rinsed and drained
- 1 jar (16 oz) salsa
- 1 cup nonfat plain Greek yogurt
- 1 large green pepper, chopped (we used raw peppers, but they would also be great cut into strips and sautéed, maybe with some onions!)
- 2 cans (2.25 oz each) sliced ripe olives, drained (optional)
- 1 cup shredded sharp cheddar cheese
- Fresh cilantro, chopped, if desired
Preheat oven to 350.
- In one large, deep baking dish or two smaller dishes, arrange a layer of tortillas. On top of the tortillas, layer on roughly half the chicken, beans, salsa, yogurt, green pepper, olives, and cheese. Add another layer of tortillas and repeat, saving a little of the salsa and cheese to go on top. Add one final layer of tortillas and top with the rest of the salsa, then the cheese. Add some chopped cilantro, if desired.
- Cover the dish with tin foil and bake 20 minutes.
Like the sound of this recipe? Check out some other favorite Mexican recipes I shared recently:
- Sweet Potato & Black Bean Veggie Enchiladas – my husband loves this one and he’s usually a big meat eater!
- Healthy Chicken Enchiladas
- Mexican Brown Rice Casserole
- Mexican Quinoa Salad
- Mexican Barley Salad
- Mexican Black Bean Spinach Burgers
What’s your favorite simple dinner?