Mexican Lasagna {grain-free}

5 from 1 vote

Mexican Lasagna {grain-free}

I've made this recipe with roasted zucchini, coconut flour tortillas, fried egg, crêpes, and all purpose flour tortillas when guests are not following a special diet. I've made it without green chilies and cilantro, and it's still great. So feel free to substitute and change it up.

This is not dairy-free but can be made dairy-free by removing the cheese and using a dairy-free cheese substitute. Another option is to use cashew sour cream from my SCD book, page 23.

If you're following SCD, use an SCD-legal cheese such as dry curd cottage cheese, Havarti, or Parmesan cheese. Tip: To get the top brown and bubbly, I turn the oven up to broil for a minute or so at the very end. Also, I've made this when I haven't had cilantro or green onions, and it still came out great!

Servings:

Calories: 248kcal

Ingredients

5 ounces spinach leaves
1 cup cilantro not packed
4 green onions
1 tablespoon oil
½ pound ground chicken or other ground protein
⅛ teaspoon salt for the chicken
14.5 ounces fire-roasted diced tomatoes with green chillies or add green chillies separately
2 cups shredded Monterey Jack cheese or other cheese
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
⅛ teaspoon hot sauce or cayenne pepper optional
6 to 8 tortillas

US Customary - Metric

Instructions

Preheat your oven to 425°F (220°C, or gas mark 7).
Finely chop the green onions, spinach, and cilantro. You can speed up this step by pulsing all the greens in a food processor. Add the spinach in small bunches.
Place a large saucepan over a medium heat. Add 1 tablespoon of oil and add the ground chicken. Break up the chicken with a spatula as it cooks.
Cook the chicken for a few minutes or until it’s mostly cooked. Remove it from the saucepan and set aside on a warm plate.
Add the chopped spinach, onions, and cilantro to the saucepan along with the chili powder, cumin, salt, and fire-roasted tomatoes with chilies. If you’re adding the chilies separately, add them now as well.
Cook over a medium heat for 5 minutes stirring occasionally and then turn off the heat.
Place the first layer of tortillas in an 8-inch x 8-inch (20.3 cm x 20.3 cm) baking dish, or about 2 tortillas so they cover the bottom of the dish.
On top of the tortillas place a layer of the chicken mixture across the tortillas and then a layer of shredded cheese.
Cover the cheese with another layer of tortillas and repeat the sequence. In all you’ll have three layers, about 2 tortillas in each layer, and the final layer will have the chicken mixture covered with cheese so the top layer is cheese.
Place the lasagna in the oven and bake for 10 minutes or until the cheese is browning.
Cool for a moment and slice. Serve warm. Store covered in the refrigerator for a few days, or in the freezer for a few months.

Nutrition