Protein Noodle Enchilada Lasagna
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
Instructions
  1. Heat the fat to medium high heat in a cast iron skillet. Add the onions and saute for 4 minutes.
  2. Reduce heat to medium and add the garlic, chili powder, cumin, and salt. Saute for 2 more minutes.
  3. Add the broth and tomatoes/puree and simmer on medium high for 8 minutes. Use a stick blender to purée or pour sauce into a blender and combine until smooth and set aside.
  4. Place another tablespoon ghee or oil to the skillet to medium-high heat. Add the ground beef or ground chicken and season with taco seasoning. Cook for a few minutes while crumbling with a wooden spoon. Add reserved sauce and cover. Cook for 5 minutes on medium or until the beef/chicken is cooked through and no longer pink. Set aside.
  5. Preheat the oven to 350 degrees F.
  6. Place 5 slices of deli chicken in the bottom of a 9 inch cast iron skillet or casserole dish. Top with ½ the ground beef/chicken mixture, ½ the Monterey Jack cheese. Top with more deli slices, saucy chicken and cheese. Place in oven and bake for 20 minutes.
  7. Garnish with slices of avocado, cilantro and Cotija cheese.
Notes
Nutritional Information:
453 calories, 25g fat, 38g protein, 8g carbs, 2g fiber
P:E Ratio 1.2
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/protein-noodle-enchilada-lasagna/