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Festival Foods

Southwest Lasagna

It’s fiesta time! Drawing inspiration from a popular Tex-Mex dish, known as King Ranch casserole, our lightened-up Southwest Lasagna is anything but short on flavor. It’s cheesy. It’s hearty. And, it’s oh-so delicioso! This soon-to-be family favorite is also the perfect freezer meal. In fact, this recipe calls for enough ingredients to make two lasagnas - one for now and one for later.

  • Southwest Lasagna
  • Ingredients
    • Cooking spray
    • 1 Tbsp. canola oil
    • 1 onion, diced
    • 1 red pepper, diced
    • 4 cloves garlic, minced
    • 4 tsp. chili powder
    • ½ cup whole wheat flour
    • 3 cups unsalted chicken stock
    • 2 (15 oz.) cans black beans, rinsed and drained
    • 1 ½ cups no salt added diced tomatoes
    • ½ cup plain nonfat Greek yogurt
    • 1 (7 oz.) can diced green chilies, drained
    • ¾ tsp. salt
    • 2 lbs. shredded chicken
    • 12 (6-inch) corn tortillas, cut in half, divided
    • ¼ cup sliced ripe black olives, divided
    • 1 cup shredded Colby Jack cheese, divided

    Directions
    1. Prepare two baking dishes with cooking spray. 1. Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally, about 5 minutes. Add bell pepper and cook, stirring, until just tender, about 3 minutes. Add garlic and chili powder, stir for 1 minute. Add flour and cook, stirring, for 30 seconds. Add broth and cook, stirring, until thickened, 3-5 minutes. Remove from heat. Stir in beans, tomatoes, Greek yogurt, chilies, salt and the chicken. 1. Spread 1 cup filling in each prepared baking dish. Layer on four tortilla halves and top with 1 cup filling. Repeat with two more layers of tortillas and filling, ending with the rest of the filling. Sprinkle cheese and olives on top. 1. Bake at 375°F until hot and bubbly, about 20-25 minutes. Let stand for 15 minutes before serving.

    Chef's Tips

    To freeze and cook: Let unbaked casserole(s) cool to room temperature.Tightly wrap with heavy-duty foil and freeze, unbaked, for up to 3 months. To prevent foil from sticking to the cheese, the foil may be coated with cooking spray first. When getting ready to bake, thaw casserole in refrigerator for 2 days. Once thawed, remove foil and bake at 375°F for about 50 minutes or until hot and bubbly.


    Nutrition

    Calories 260, Total Fat 6g (Saturated 2g, Trans 0g), Cholesterol 55mg, Sodium 290mg, Total Carbohydrate 24g (Dietary Fiber 6g, Sugars 3g), Protein 25g, Vitamin A 10%, Vitamin C 25%, Calcium 10%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


    Serves: 16 servings

    Gluten Free Kid-friendly Main Dish Game Day Hispanic Baking