Mexican Chicken Lasagna Recipe
Servings: 10
Ingredients
- 1 (16 ounce.) pkg. curly edge lasagna
- 1 pound boned chicken breast, cut into pcs
- 2 tbsp. oil
- 1 med. green pepper, minced
- 1/4 c. minced onion
- 2 teaspoon chili pwdr
- 1 (15 ounce.) can Contadina Ricotta cheese
- 1 c. shredded Jack cheese
- 1 egg
- 1 jar salsa
- 1 c. shredded Cheddar cheese
- Minced tomatoes
- Lowfat sour cream
- Slices olives
Directions
- Prepare noodles as directed, drain. Lightly brown chicken in warm oil. Add in peppers and onion. Cook till tender. Remove from heat, stir in chili pwdr, cheeses and egg. Spoon 1/3 c. mix on one end of noodle and roll up (like a cinnamon roll). Place on greased 9 x 13 inch dish and pour salsa over roll ups and cover with foil. Bake at 350 degrees for 25 min.
- Uncover and sprinkle with Cheddar cheese and bake 5 min longer (till cheese melts).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 10 servings | |
| Calories 273 | |
| Calories from Fat 180 | 66% |
| Total Fat 20.08g | 25% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.11g | |
| Cholesterol 83mg | 28% |
| Sodium 218mg | 9% |
| Potassium 226mg | 6% |
| Total Carbs 3.85g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.06g | 1% |
| Protein 19.19g | 31% |
