Mexican-Inspired Lasagna

Mexican-Inspired Lasagna

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Servings: 6


12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup full-fat sour cream
1 cup shredded full-fat Monterey Jack cheese
1 cup shredded full-fat cheddar cheese
1/2 cup sugar-free salsa (mild, medium, or hot)
1 (4-ounce) can chopped green chilies
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper
8 low-carb tortillas (look for options with 6g net carbs or less per tortilla)
Cooking spray (for greasing the baking dish)


Preheat your oven to 350°F (175°C).

Grease a square baking pan with cooking spray.

In a large bowl, combine the cooked chicken, full-fat sour cream, 3/4 cup of the shredded Monterey Jack cheese, 3/4 cup of the shredded cheddar cheese, sugar-free salsa, chopped green chilies, chili powder, and cayenne pepper. Mix well and set aside.

Arrange half of the low-carb tortilla pieces in the bottom of the prepared pan, overlapping them slightly to cover the surface.

Top with half of the chicken mixture and smooth it over with the back of a spoon to even the top.

Layer the remaining low-carb tortillas over the top, and spoon over the remaining chicken mixture.

Top with the remaining 1/4 cup each of shredded Monterey Jack and cheddar cheeses.

Cover with foil and bake for 30 minutes. Then, uncover and bake for an additional 30 minutes or until the top is golden and bubbly.

Let the lasagna stand for 5 minutes before serving.

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8 Week Custom Keto Meal Plan Here

Nutrition Information (per serving):

Calories: ~390 kcal
Total Carbohydrates: ~8g
Dietary Fiber: ~3g
Net Carbohydrates: ~5g
Protein: ~30g
Fat: ~25g
This keto and low-carb Mexican-Inspired Lasagna is a flavorful and satisfying dish that fits well within a ketogenic or low-carb diet. Enjoy!


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