Low Carb Mexican Lasagna

• 1 tablespoon olive oil
• 1 lb ground chicken breast (or semi frozen chicken pulsed in food processor)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon dried onion flakes
• 8 ounces enchilada sauce (I like the red Rick Bayless sauce)
• 6 low-carb flour tortillas (Mama Lupe's)
• 1/3 cup cream cheese
• 2 1/2 cups shredded Mexican blend cheese

1. Preheat the oven to 425 degrees F.
2. Preheat a large skillet over medium high heat. Add 1 tablespoon olive oil. Add chicken and season with chili powder, cumin, and dried onion. Brown the meat, 5 minutes. Add enchilada sauce. Heat the mixture through, 2 to 3 minutes.
3. In the mean time, cut the 6 low carb tortillas into wedges. Spread each wedge with cream cheese.
4. Place a layer of tortillas in an oiled 9x9 pan. Top this with 1/3rd of the meat mixture, followed by 1/3rd of the shredded cheese. Keep layering tortillas, cheese and meat mixture until there are 3 or 4 layers. Top with shredded cheese. Bake for 10-15 minutes until cheese is bubbling and brown.

olive oil, ground chicken, chili powder, ground cumin, onion flakes, enchilada sauce, flour tortillas, cream cheese, blend cheese

Taken from www.food.com/recipe/low-carb-mexican-lasagna-507164 (may not work)