Low Carb Mexican Lasagna

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 http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1  lb  ground chicken breast (or semi frozen chicken pulsed in food processor)
• 1  teaspoon chili powder
• 1  teaspoon ground cumin
• 1  tablespoon  dried onion flakes
• 8  ounces  enchilada sauce (I like the red Rick Bayless sauce)
• 6  low-carb flour tortillas (Mama Lupe's)
• 1⁄3 cup cream cheese
• 2 1⁄2 cups  shredded  Mexican blend cheese

Directions

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.