Total Time
Prep 10 mins
Cook 15 mins

This is a low carb version of Rachel Ray's Mexican Lasagna. Depending on ingredients, each serving is approximately 12 net carbs. Original recipe found here

Ingredients Nutrition


  1. Preheat the oven to 425 degrees F.
  2. Preheat a large skillet over medium high heat. Add 1 tablespoon olive oil. Add chicken and season with chili powder, cumin, and dried onion. Brown the meat, 5 minutes. Add enchilada sauce. Heat the mixture through, 2 to 3 minutes.
  3. In the mean time, cut the 6 low carb tortillas into wedges. Spread each wedge with cream cheese.
  4. Place a layer of tortillas in an oiled 9x9 pan. Top this with 1/3rd of the meat mixture, followed by 1/3rd of the shredded cheese. Keep layering tortillas, cheese and meat mixture until there are 3 or 4 layers. Top with shredded cheese. Bake for 10-15 minutes until cheese is bubbling and brown.