Mexican Lasagna

10 corn tortillas
1 c chopped chicken breast
1 can diced tomatoes with green chilis (Rotel)
1 can reduced fat cream of chicken soup
1/2 c skim milk
1 1/2 c shredded Colby jack cheese
2 c chopped fresh spinach
bunch each: cilantro, parsley, mint
1 lime, juice and zest
1-2 TBSP EVOO
1/4 small onion
1/2 bell pepper
1 can fat free refried beans

In a food processor, pulse fresh herbs, lime zest and juice, and olive oil to make a pesto. Mix chicken and pesto and set aside.

In a deep round casserole dish, spread 1-2 TBSP rotel to coat the bottom.
In food processor bowl, blend soup, milk, and remaining rotel.

Tear corn tortillas into halves. Place a layer on the bottom of the casserole. Add refried beans, and a little of the pink rotel/soup mixture. Cover with a layer of tortillas. Add spinach and 1/2 c cheese, cover with a little of the pink mixture. Layer tortillas, add chicken mix. Cover with another layer of tortillas, and remaining pink sauce. Add remaining cheese.

Bake in a 350 degree oven for 1 hour. Tent with foil for the first 30 minutes, then remove for the second 30 minutes.

Top with chopped green onions and serve with salsa, hot sauce, sour cream, sliced jalapenos, and other favorite condiments.

Makes 8 servings.
Stats without toppings:

319 calories,

30g carbs,

16g fat,

22g protein,

3g sugar,

947mg sodium