This gooey, cheesy tex-mex chicken lasagna is layered with soft corn tortillas and melty monterey jack cheese. Jalapeos, chili, cayenne, and mexican hot sauce provide the kick.
3 cup Homemade or store bought low sodium chicken broth
1.5 teaspoon Chili powder
1 teaspoon Ground Cumin
0.25 teaspoon Ground cayenne pepper
2 teaspoon Hot chili sauce
1 teaspoon Grated zest and 1 teaspoon fresh juice from one lime
Kosher Salt And Freshly Ground Black Pepper
3 tablespoon Unsalted butter, cut into cubes
2 Small onions, finely chopped
2 Red, orange, or yellow bell peppers, finely chopped
2 Jalapeaos, finely chopped
3 Medium Cloves Garlic, Minced
2 tablespoon All purpose flour
1 can Diced tomatoes, drained, juice reserved
0.75 cup Light sour cream
1 cup Fresh cilantro leaves, chopped, divided
8 Corn Tortillas
Nutrition value
529
calories per serving
21 g Fat55 g Protein26 g Carbs23 g FiberOther
Current Totals
21 g Fat
55 g Protein
26 g Carbs
23 g Fiber
MacroNutrients
Carbs
26 g
Protein
55 g
Fiber
23 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
208 mg
Iron
6 mg
Vitamin A
1785 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
18 mg
Vitamin B6
1 mg
Vitamin B9
93 mcg
Vitamin B12
0 mcg
Vitamin C
23 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
211 mg
Manganese
2 mg
Phosphorus
542 mg
Selenium
50 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment