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.
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!
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!
- 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
- 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
- ¼ cup green onions, chopped
- 1 avocado, sliced
- 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.
- Prepare the noodles according to package instructions.
- 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.
- Preheat the oven to 375 degrees Fahrenheit.
- 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.
- 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.
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