Light Chicken Enchilada Lasagna

When you think of dishes such as lasagna or enchiladas, what comes to mind? I’m willing to bet that you don’t use the words healthy and light. Usually after a gigantic slice of lasagna, I just want to sleep for days. Lasagna is delicious, but feeling stuffed afterwards is not so great. This recipe is a lighter version of lasagna, but with a twist. Light Chicken Enchilada Lasagna. Yum!

If you are on a strict paleo diet, you will need to make a few substitutions. This recipe is more paleo-inspired than strictly paleo. For a true dairy-free paleo dish, skip the cheese and grab some paleo-friendly lasagna noodles (or thinly sliced zucchini). You can even make homemade red enchilada sauce.

Light Chicken Enchilada Lasagna

I used lasagna noodles with a low glycemic index by Dreamfields. They aren’t paleo, but they are healthier than normal lasagna noodles and taste great too!

Light Chicken Enchilada Lasagna

I’ve become a bit obsessed with adding sliced avocados to hot dishes. Actually, I’m a bit of an avocado nut as it is. Our local grocery store makes a fresh and delicious spicy guacamole that’s just amazing. It’s packed with hatch chiles and jalapeños.  I always add a bit to my burgers for that extra kick.

But mostly I eat it by the spoonful straight out of the container. Oops!

Light Chicken Enchilada Lasagna
Serves: 1 enchilada lasagna
For the Crock Pot:
  • 2 lbs boneless, skinless chicken breasts
  • 1 can diced tomatoes and diced green chiles (14.5 ounces)
  • 1 can tomato sauce (15 ounces)
  • ½ red onion, chopped
  • 2 tsp chili powder
  • 1 tsp cumin
  • salt and pepper, to taste
For the Lasagna:
  • 2 garlic cloves, pressed
  • ½ red onion, diced
  • 1 anaheim pepper, seeded and diced
  • ½ tsp cayenne pepper
  • ½ tsp cumin
  • 30 ounces red enchilada sauce
  • 2 cups shredded cheese (optional)
  • 1 package lasagna noodles
  • salt and pepper, to taste
For Garnish:
  • ¼ cup green onions, chopped
  • 1 avocado, sliced
For the Crock Pot:*
  1. In a large slow cooker, add the diced tomatoes, tomato sauce, red onion, chili powder, cumin, salt, and pepper. Stir well. Add the chicken breasts and cook over low heat for 6-8 hours or high heat for 3-4 hours. Prior to assembling the lasagna, drain the liquid and shred the chicken. Set aside.
For the Lasagna:
  1. Prepare the noodles according to package instructions.
  2. While the noodles are cooking, place the onion and pepper into a saucepan over medium-high heat. Saute until translucent. Add the garlic, cumin, cayenne pepper and cook for an additional minute. Add the enchilada sauce and simmer for 5 minutes.
  3. Preheat the oven to 375 degrees Fahrenheit.
  4. In a 9x13 oven-safe dish, add enough sauce to just cover the bottom. Then, add a layer of lasagna noodles. You may need to cut the noodles to allow them to fit, but do not overlap them. Next, add a layer chicken (about half of the shredded chicken), a few spoonfuls of sauce, and shredded cheese. Add another layer of noodles, chicken, sauce, and cheese. Top with a final layer of lasagna noodles, remaining enchilada sauce and cheese.
  5. Bake for 25 to 30 minutes, until the cheese is bubbly. Let stand 10 minutes before serving. Garnish with sliced avocado and chopped green onions.
*In lieu of a slow cooker, add the first set of ingredients to a large baking dish. Bake in a 400 degree Fahrenheit preheated oven for 25-30 minutes.
Nutrition Information
Serving size: 6 large servings

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