Mexican Lasagna

CHICKEN MIXTURE

Ingredients:

• 1 teaspoon olive oil
• 8 ounces boneless, skinless chicken breasts, sliced in long, thin strips
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 small onion, diced
• 2 tablespoons cilantro, chopped
• 1/2 teaspoon minced garlic

Directions:
Saute the above ingredients in the oil, stirring, for about 10 minutes. While chicken and vegetable mixture is cooking, prepare the cheese and sauce mixtures.

CHEESE MIXTURE

Ingredients:

• 3/4 cup plain nonfat yogurt
• 3/4 cup part-skim ricotta cheese
• 1/2 cup part-skim mozzarella cheese, grated

Directions:
Mix the cheese together.

SAUCE

Ingredients:

• 1 14.5-ounce can Del Monte Mexican stewed tomatoes
• 1 6-ounce can tomato sauce
• 1 teaspoon cumin
• 1 tablespoon chili powder

Directions:
Mix the sauce ingredients together.

OTHER INGREDIENTS
8 (6 in.) corn tortillas
Nonstick vegetable cooking spray

ASSEMBLY DIRECTIONS:
Spray a 9-inch square pan with cooking spray; line bottom with a single layer of tortillas (torn to fit the sides and corners). Cover with a layer of sauce, then a layer of the cheese mixture, and lastly, a layer of the chicken mixture. Repeat layering with tortillas, sauce, cheese, and chicken mixture. Add a third layer of tortillas and sauce on top. Cover with foil and bake at 350 degrees for 45 minutes. Cut and serve.

Yield: 6 servings

Nutrients:
(per serving)

• 268 calories
• 8 gm fat
• 21 gm protein
• 30 gm carbohydrates
• 40 mg cholesterol
• 524 mg sodium
• 4 gm dietary fiber

What's Cooking at the Cooper Clinic
by the Cooper Clinic Nutrition Department