Mexican Chicken Lasagna

If I could have one type of cuisine for the rest of my life it would be Mexican food. I'm obsessed. I feel like it is never lacking in flavor, every dish can be topped with cheese and avocado, and it seems to always pair well with a glass of tequila. Nothing not to like! Extra bonus: it's usually quick and painless to make!

This Mexican Chicken Lasagna has recently become a new favorite in this house. It takes almost no time at all, is super healthy, low carb and CRAZY GOOD. Every time I eat this I have to remind myself that I am full because I always want more! Hence, AM I FULL YET?! ;)

The longest part about this recipe is the way I cook the pulled chicken, because I let it simmer in the crock pot all day, but you can make it with any leftover meat you have in the fridge. We've made it with turkey meat, ground beef, leftover chicken, anything goes really! I love to pair it with brown rice and a little side salad for dinner. I also enjoy the leftovers on top of a salad for lunch!

What You'll Need for Pulled Chicken:

- 1 package of organic chicken breasts (2 large chicken breasts)

- 2 large carrots, sliced

- 4 large celery sticks, sliced

- 1 onion, sliced

- 3 garlic cloves

- 1 1/2 cups of organic chicken broth

Directions for Pulled Chicken:

1. Turn your crock pot on low heat. Add in all ingredients above and cook on low for 6 hours.

2. Remove chicken from the crock pot, throwing out the other ingredients. Using two forks, pull chicken apart.

What You'll Need for Mexican Lasagna:

- 2 organic chicken breasts, pulled apart; or sub any meat you so choose

- 4 Siete Almond Flour tortillas

- 1 can of your favorite salsa

- 1 onion, caramelized

- 2 big handfuls of spinach

- 1/2 cup manchengo, shredded

- 1/2 cup goat cheddar, shredded

Options for Toppings:

- sliced jalapeno

- Greek yogurt

- sliced avocado

Directions for Mexican Lasagna:

1. Preheat the oven to 350 degrees.

2. In a pie pan, put down one tortilla. Take a second tortilla and cut it in half. Then, use the two halves to cover any remaining openings in the pan. You want the tortillas to cover the entire bottom of the pan.

3. Next, layer the tortillas with caramelized onion, spinach, chicken (or your substitute), salsa (enough to cover it), and 1/2 of your cheese. Repeat this layering process one more time, for a total of two layers.

3. Bake for 30-35 minutes, or until the cheese starts to golden.

4. Serve with a side or your favorite rice and enjoy!!