You'll love healthy Mexican lasagna with shredded chicken, Monterey Jack cheese, smoky chipotle salsa, and tender Swiss chard. Corn tortillas replace the noodles so it's gluten-free, too!
Remove stems from chard and chop. Coarsely chop Swiss chard greens crosswise (½-inch slices).
Heat oil In a large skillet over medium high heat. Add chard stems, onion, bell pepper, and salt and cook about 9 minutes, stirring frequently, until onion is translucent. Add chard greens.
Reduce heat to medium low, cover pan, and cook until chard is almost tender, about 5 minutes. Stir in shredded chicken and taco seasoning.
Uncover pan, increase heat to medium-high, cook and stir until the most of the moisture has evaporated.
Assemble Lasagna:
Preheat oven to 375°F and spray 9 x 13-inch baking pan lightly with nonstick cooking spray.
Spread a ½ cup salsa in the bottom of the pan. Cover with 5 tortillas, in a single layer, slightly overlapping. Layer on half of the vegetable and chicken mixture. Sprinkle on half of the cheese.
Cover with another layer of tortillas, spread ½ cup salsa over the tortillas, and then the remaining half of the vegetable and chicken mixture.
Finish with 5 more tortillas, another ½ of salsa, and the remaining cheese.
Place in preheated oven and bake for 40 minutes.
Remove from oven, and serve with desired toppings.
Notes
Make it vegetarian: Simply omit the chicken. You could add additional chard, onions, or peppers to replace it, or add sautéed sliced mushrooms. Or add a can of black or pinto beans, drained and rinsed well, to up the protein.
Substitute another leafy green for the Swiss card. For spinach, use 10 oz. and cook only 2 minutes. Or use collard, mustard, or beet greens, which will take a little longer to cook, 7-8 minutes.
Try cheddar, Mexican blend, or another type of cheese instead of Monterey Jack.