This WW Mexicali Chicken Lasagna recipe will yank you out of your regular hum drum recipe boredom.
And you’ll find yourself saying ‘Olé!’
With lots of traditional Mexican ingredients, you’ll devour this up without adding in the extra points!
WW Mexicali Chicken Lasagna
As you probably know by now after reading a few of my recent posts, I am back on the Weight Watcher’s plan.
I seriously believe that it’s the best diet plan out there and gives you the most freedom to eat within your lifestyle and still lose weight.
Where I found this Chicken Lasagna recipe
For me, it’s really tough for me to reduce my portion sizes and restrict the types of food that I have become so accustomed to eating.
Therefore, I went on an online search for some filling and tasty recipes that also have low Weight Watchers points.
Happily, I found a site called Skinny Kitchen with Nancy Fox.
Nancy Fox has been extremely successful in her quest to offer healthy foods to the public.
She’s been on TV, has restaurants, has a successful gift basket company, has been featured in magazines, and is a book author.
Wow! Talk about credentials!
And the best part is, she gives the Weight Watchers points for all of her recipes.
Needless to say, I have subscribed to her website so that I can get all of her delicious recipes delivered straight to my inbox as soon as she posts them.
One recipe that looked really tasty to me is her Skinny Lasagna Ole.
Not your mama’s lasagna!
At first I was thinking it would be a skinny version of the Italian lasagna we all know and love.
But after reading the ingredients, I realized that it’s more of a Mexican, almost enchilada type of dish.
Hence, the olé reference.
I decided to rename it Mexicali Chicken Lasagna.
Don’t worry though, she does have a recipe for the more traditional lasagna recipe as well, just skinnied up.
WW Mexicali Chicken Lasagna Recipe
WW Mexicali Chicken Lasagna – 6 Weight Watchers Points Plus Value
- - 1½ cup reduced-fat cottage cheese
- - 1 cup cooked white meat chicken chopped (I boiled boneless,skinless chicken breasts)
- - ⅓ cup fresh or frozen corn thawed
- - ¼ cup ½ can Ortega diced green chilies
- - ⅔ cup pasta or marinara sauce from a jar, such as Classico or Prego
- - 6 corn large tortillas cut each into four
- - 1 8oz can fat-free re-fried beans
- - ⅔ cup salsa I used the refrigerated chunky kind
- - ¼ cup reduced-fat cheddar cheese
- Preheat oven to 350 degrees. Coat a 9” square pan with cooking spray.
- In a large bowl, combine cottage cheese, chicken, corn and green chilies.
- Spread pasta sauce on bottom of pan.
- Arrange 2 tortillas (8 pieces) on top of pasta sauce
- Remove the beans from can, place in a small bowl and soften in the microwave for easy spreading.
- Spread the re-fried beans evenly on the tortillas.
- Arrange 2 more tortillas (8 pieces) over beans.
- Spread cheese mixture evenly over the tortillas.
- Cover pan with foil and bake for 30 minutes.
- Remove from oven and place the last cut tortillas on top of casserole.
- Spread the salsa evenly over tortillas. Sprinkle cheddar cheese evenly on top.
- Cover casserole and bake 15 minutes longer. Cool slightly and cut into 6 slices.
Lessons learned after making this chicken lasagna recipe
I happened to use a larger rectangular pan and not the recommended 9″ square pan.
Next time I will use the 9″ square pan because the rectangular pan made it not as thick and the layers were harder to spread across the entire casserole.
How it turned out
But boy was it good!!
My son, who says he doesn’t like to eat anything ‘all mixed up’ wouldn’t touch it.
Because I knew this ahead of time, I set aside some of the boiled chicken and cut it up into pieces for him to eat with some rice and broccoli.
On the other hand, my husband, who is pretty traditional when it comes to the types of food he likes to eat, actually went back for seconds!
Perfect amount of Weight Watchers points
By the way, don’t be alarmed when you see the amount of calories and grams of fat in this dish.
It’s a 6 point Weight Watchers value.
If you follow the Weight Watchers plan, you’ll know that this is a decent points value for a dinner entree.
The best part was that I had a good amount leftover and was able to enjoy it the next day for lunch.
It’s very satisfying and delicious.
So if you’re on the Weight Watchers plan or even if you’re not, you must try this recipe.
It’s healthy, filling and very tasty!
For more Weight Watchers friendly dinner recipes, go to our posts on:
- Best Farm at Monocacy National Battlefield, National Park Service - May 27, 2020
- Baked Oysters On The Half Shell Recipe: Hoopers Island, Maryland - May 25, 2020
- Frederick Balloon Co: Balloon Decorations Delivered! - May 22, 2020