Low Carb Mexican Lasagna

READY IN: 25mins


  • 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
  • 13
  • 2 12
    cups shredded Mexican blend cheese


  • Preheat the oven to 425 degrees F.
  • 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.
  • In the mean time, cut the 6 low carb tortillas into wedges. Spread each wedge with cream cheese.
  • 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.