This Mexican Skillet Lasagna is an easy recipe packed full of fiber, protein and veggies. You can turn up the heat with some jalapenos and hot sauce or tone it down by changing out some of the ingredients. Top with homemade Pico and a side of sour cream. Enjoy!
Ingredient Recommendations
- Enchilada Sauce – I like to use Old El Paso Red Enchilada Sauce because it is a medium heat sauce. However, you can substitute with mild or even green enchilada sauce. I prefer the taste of the red sauce because I think it adds additional flavor.
- Tortillas – My go to tortilla is either the Ole Xtreme Wellness Wraps that are keto friendly, high in fiber and low in net carbs or Mission Carb Balance Tortilla Wraps. You will want to choose a wrap that is slightly larger than the skillet. This will allow the edges to fold up and keep the sauce on each layer. If the wraps are too small then the layers will fall out on the sides.
- Seasoning – You can use Taco or Mexican seasoning. A few that I like are Old El Paso Taco Seasoning, Ortega Low Sodium Taco Seasoning or if you are going for a low sodium, low carb and allergen friendly seasoning you can order FlavorGod Taco Tuesday Seasoning.
INGREDIENTS
- 2 Chicken Breast
- ½ Red Bell Pepper
- ½ Green Bell Pepper
- ½ White Onion
- 1 10oz Can Red Enchilada Sauce
- 1½ Cup Mixed Cheese, Mozzarella or Mexican
- 2 tbsp Taco Seasoning
- 1 Jalapeno
- 1 8oz Can Black Beans
- Salt and Pepper
- 4 Tortillas
- 2 tbsp Olive Oil
Pico
- ¼ Red Onion diced
- 2 tbsp Cilantro roughly chopped
- ½ Lime juiced
Optional
- Sour Cream
INSTRUCTIONS
Preparation
- Heat oven to 400°F
- Rinse black beans and set aside.
- Cut chicken breast in half so that you have 4 pieces, bring a pot of water to a boil and place chicken breast in boiling water until cooked through.
- While chicken is cooking, thinly slice the peppers and onions and season with salt and pepper.
- Heat 1 tbsp of olive oil in a large non-stick pan over medium high heat. Once hot, place sliced peppers and onions in pan and saute for 5-7 minutes until slightly softened. Set aside and let cool.
- Once peppers and onions are cool, take ¼ of the peppers and onions and roughly chop them and place in a large mixing bowl. Save the rest of the peppers and onions for assembly.
- Once chicken is cooked, remove chicken from hot water, carefully, and place in the mixing bowl with roughly chopped peppers and onions and add 1 tbsp of taco seasoning. Shred by using a mixer or if you don’t have a mixer, you can shred chicken using forks by pulling the forks in the opposite direction.
Assembly
- In a medium to large skillet, drizzle one tbsp of olive oil and spread around to ensure that the lasagna doesn’t stick.
- Add tortilla to oiled skillet and then put half of the chicken mixture on tortilla with 1/4 cup of cheese and 1/4 can of enchilada sauce.
- Top with tortilla.
- On second tortilla, spread the entire can of black beans on the tortilla and add about 1 cup of peppers and onions, 1/4 cup cheese
- Top with tortilla.
- On third layer, add remaining chicken mixture with 1/4 cup of cheese and top with final tortilla.
- Cut a few holes in the top of the final tortilla, cover with remaining enchilada sauce, 1tbsp taco seasoning and remaining cheese. Add sliced Jalapenos for heat and aesthetics and place in oven for 30-40 minutes until cheese is melted and browned.
Pico
- Dice red onion, cilantro and half lime.
- Mix onion, cilantro and lime juice in a small bowl and let sit for 5-10 minutes.
Mexican Skillet Lasagna
Chicken Mexican Lasagna with peppers, onions, cheese, jalapenos and chicken!
- 2 Chicken Breast
- ½ Red Bell Pepper
- ½ Green Bell Pepper
- ½ White Onion
- 1 10oz Can Red Enchilada Sauce
- 1½ Cup Mixed Cheese, Mozzarella or Mexican
- 2 tbsp Taco Seasoning
- 1 Jalapeno
- 1 8oz Can Black Beans
- Salt and Pepper
- 4 Tortillas
- 2 tbsp Olive Oil
Pico
- ¼ Red Onion (diced)
- 2 tbsp Cilantro (roughly chopped)
- ½ Lime (juiced)
Optional
- Sour Cream
Preparation
Heat oven to 400°F
Rinse black beans and set aside.
Cut chicken breast in half so that you have 4 pieces, bring a pot of water to a boil and place chicken breast in boiling water until cooked through.
While chicken is cooking, thinly slice the peppers and onions and season with salt and pepper.
Heat 1 tbsp of olive oil in a large non-stick pan over medium high heat. Once hot, place sliced peppers and onions in pan and saute for 5-7 minutes until slightly softened. Set aside and let cool.
Once peppers and onions are cool, take ¼ of the peppers and onions and roughly chop them and place in a large mixing bowl. Save the rest of the peppers and onions for assembly.
Once chicken is cooked, remove chicken from hot water, carefully, and place in the mixing bowl with roughly chopped peppers and onions and add 1 tbsp of taco seasoning. Shred by using a mixer or if you don't have a mixer, you can shred chicken using forks by pulling the forks in the opposite direction.
Assembly
In a medium to large skillet, drizzle one tbsp of olive oil and spread around to ensure that the lasagna doesn't stick.
Add tortilla to oiled skillet and then put half of the chicken mixture on tortilla with 1/4 cup of cheese and 1/4 can of enchilada sauce.
Top with tortilla.
On second tortilla, spread the entire can of black beans on the tortilla and add about 1 cup of peppers and onions, 1/4 cup cheese
Top with tortilla.
On third layer, add remaining chicken mixture with 1/4 cup of cheese and top with final tortilla.
Cut a few holes in the top of the final tortilla, cover with remaining enchilada sauce, 1tbsp taco seasoning and remaining cheese. Add sliced Jalapenos for heat and aesthetics and place in oven for 30-40 minutes until cheese is melted and browned.
Pico
Dice red onion, cilantro and half lime.
Mix onion, cilantro and lime juice in a small bowl and let sit for 5-10 minutes.
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