Tonight:

So to start us off here is what I made tonight: Chicken Enchilada Lasagna



First of all, last night I made grilled chicken. I marinated it in K.C. Masterpiece Chipotle Lime. Then I grilled it & while that was happening, I made brown rice & steamed asparagus in my rice cooker.

Oh, I should show you my equipment because I am very blessed in kitchen equipment & counter space. For healthy eating, I believe a food processor & a rice steamer are super important. Without a rice steamer, I burn my rice every time or it is too crunchy & undone. I'm just not that good at rice.
See what nice equipment I have?

So, I had leftover chicken & rice. I recommend having that meal the night before or tonight's meal would have been much trickier.

Chicken Enchilada Lasagna:

1 red onion
1 cup baby carrots
1 tbsp minced garlic
2 cooked chicken breasts
1 cup brown rice
1 can fat free refried beans
1 pkg taco seasoning
cumin, garlic salt, pepper to taste
1 cup sour cream
1 small can chopped green chilis
1 can reduced fat Cheese & Broccoli soup
9 La Tortilla Factory tortillas (0 point ones)
1 can red enchilada sauce
1 cup fat free cheese

Process the carrots and the onions in the food processor so kids won't notice them. Soften them with a little bit of water in a nonstick skillet. Add the minced garlic and cook for a few minutes more over medium heat.

Process the chicken in the food processor so it is fairly small. Add the chicken, rice, beans, taco seasoning, and any other seasonings you like in your Mexican food into the skillet and stir until warm and thoroughly mixed.

In a small bowl mix the soup, green chilis, and sour cream together.

Preheat oven at this point to 375 and begin to layer your ingredients in a 13x9 inch pan.

Red enchilada sauce on the bottom (about 3 tbsps), then 2 tortillas, then half the sour cream mixture, then half the chicken mixture. Pour half of the remaining enchilada sauce over the chicken mixture and repeat tortillas, sour cream, and chicken. Top with 2 more tortillas, the rest of the enchilada sauce and the cup of cheese.

Bake for about 30 minutes or until bubbling and delicious looking.

Serving is 1/6th of the pan. 6 points.

I always recommend figuring out your own points, though, as everyone uses different name brands. I personally shop at Kroger's and Aldi's.

I served this casserole with lettuce and salsa, both 0 points, and a strawberry smoothie which was 1 pt. So total, belly filling meal was 7 delish points.

My 8 year old tried to guess what was in it & never guessed broccoli soup and carrots! She and my 7 year old are really trying to eat more veggies so she was excited to have something so yummy help her meet her veggie quota. With the broccoli & applesauce she had at lunch and the strawberry smoothie she got her 5 fruits and veggies! Yippee!