Nutrition Facts

• • Calories: 323
  • Fat: 9g
  • Saturated Fat: 2g
  • Cholesterol: 38mg
  • Sodium: 425mg
  • Carbohydrates: 37g
  • Fiber: 9g
  • Protein: 26g
  • Calcium: 300mg

Ingredients

• • 3 Tbsp extra-virgin olive oil
  • 1 lb ground chicken breast
  • 2 chicken sausages (4 oz), precooked, cut in half lengthwise and then sliced into 1/8 inch thick pieces
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1/2 red onion, chopped
  • 1 cup taco sauce (use your preference for heat)
  • 1 can crushed tomatoes (15 oz)
  • 2 cans no salt added black beans (15 oz), drained
  • 1 1/2 cups frozen corn kernels
  • Freshly ground black pepper to taste
  • 12 corn tortillas, quartered
  • 2 1/2 cups shredded reduced fat cheddar cheese

Preparation

• • Preheat the oven to 425°.
  • In a large saucepan heat 2 tablespoons olive oil over medium high heat. Add chicken, chicken sausages, chili powder, cumin and red onion, and cook, stirring, 5 minutes or until chicken is browned. Add taco sauce, crushed tomatoes, black beans and corn and cook about 2 to 3 minutes. Season with black pepper, to taste. Stir and remove from heat.
  • Coat a shallow baking dish with remaining tablespoon of olive oil. Build lasagna in layers of chicken mixture, then tortillas, then cheddar cheese. Repeat as many times as your dish allows, finishing with cheese layer.
  • Bake lasagna 15 minutes until cheese is brown and bubbly. Let cool 5 to 10 minutes. With a serrated knife, cut into 12 squares and serve.

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