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Mexican Lasagna (Weight Watchers)

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 45 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 8 whole wheat lasagna noodles
  • 2 cans (12.5 oz. each) 99% fat free canned chicken breast in water, drained
  • 2 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 small onion, chopped
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1 can (4 oz.) diced green chilies
  • 16 oz. taco sauce, divided
  • 1 can (15 oz.) black beans, rinsed and drained
  • 2 cups fat free shredded cheddar cheese
make it
Preheat oven to 375 degrees. Cook the noodles according to the package directions. While noodles are cooking, using your hands, break the chunks of canned chicken up until the chicken looks shredded and place in medium size bowl. Add in chili powder, cumin, onion, tomatoes, green chilies, 1 cup taco sauce and black beans.

Spray a 9 x 13 pan with non-stick cooking spray. Place the remaining taco sauce evenly in the bottom of the pan, followed by 4 lasagna noodles (you’ll need to overlap the noodles slightly). Pour ½ of the chicken mixture over the noodles and spread evenly, and then sprinkle with ½ of the cheese. Place the last 4 noodles evenly on top, pour on rest of chicken mixture; spread evenly, and then sprinkle remaining cheese on top. Spray the top of the cheese lightly with non-stick cooking spray (this will help cheese melt better).

Cover tightly with foil and bake 40-45 minutes or until hot in center. Allow to sit for 5 minutes.
If you use regular noodles and reduced fat cheese it may alter the points to 8 pts per slice instead of 6.
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