Enchilada lasagna!
So clean and healthy and the whole family will love this one!
What you will need:
12 small white corn tortillas
1/2 or 3/4 lb diced chicken breast or ground turkey (or omit meat for a vegetarian dish or add black beans)
Yellow, orange, red or green pepper-pick at least 2 of those 4
1/2 c chopped onion-which ever kind you like
1 c chopped tomatoes
1/2 c corn-frozen or fresh off the cob
2 cups salsa- I used a pineapple mango flavored for extra flavor
1 c shredded mozzarella cheese
1/2 c lime juice
1/4 tbsp unsalted butter
1/4 c hot sauce
Fresh cilantro, pepper, Badia seasoning, red pepper flakes
8 oz Creamy citrus avocado dressing that I got from Whole Foods-which was the inspiration for this entire meal
DIRECTIONS:
1.Layer 5 tortillas on the bottom of the 9 by 13 baking dish then add 1/2 of the meat and veggie mixture that you cooked in a skillet already (add the hot sauce, lime juice, butter and seasonings as it cooked down in the skillet)
2.Next, add the tomatoes and half of the salsa, half the cheese and then half of the avocado dressing.
3.Layer 4 more tortillas and add the rest of the meat and veggie mix, then repeat step 2.
4.Layer 3 more tortillas and sprinkle remaining cheese on top
Bake uncovered at 400 degrees for 20 to 25 min.
Enjoy!! A
Healthy Enchilada Lasagna
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