Enchilada Lasagna

This dinner is the perfect combination of flavor from chicken enchiladas with the texture of a traditional lasagna. You can make this as spicy or as mild as you would like.

Ingredients:

6 lasagna noodles

2 chicken breasts diced

1 bell pepper diced

1/2 sweet onion diced

28 ounces enchilada sauce

10 ounces diced tomatoes with chilies

1/2 cup plain nonfat Greek yogurt

1 tablespoon taco seasoning

4 cups shredded cheese (taco blend, Mexican blend, Monterrey jack, Pepper jack, etc..)

Directions:

1. Cook noodles according to package directions. Drain water and lay noodles on colander while you prepare the filling.
2. Meanwhile add chicken, bell pepper, and sweet onion to a nonstick skillet and cook on medium heat until the chicken is cooked through. Add taco seasoning and stir to coat the meat and peppers.
3. In a medium bowl mix the enchilada sauce, tomatoes with chilies, and yogurt.
4. Spread a layer of the yogurt in the base of a 9×13 pan.
5. Lay 3 lasagna noodles over the sauce.
6. Spread the chicken mixture over the noodles.
7. Sprinkle some of the shredded cheese over the chicken.
8. Place the remaining 3 noodles over the chicken mixture. Pour the sauce over the noodles.
9. Sprinkle shredded cheese.
10. Cover with aluminum foil.
11. If baking immediately bake for 30 minutes covered at 350. Then remove foil and bake 15 more minutes.
12. If prepping in advance and cooking after refrigerating bake for 45 minutes before removing the foil. Then bake for 15 more minutes uncovered.
13. Let rest for 5 minutes before serving.
14. Enjoy!