This is a recipe that I have addapted to low carbing from 30 minute meals from food network. we had it for supper one night and I brought it to work and reheated it for 2 days. My family liked it.

Mexican Lasagna

3 boneless, skinless, raw chicken breast-cubed
1/2 onion-chopped
2 tbsp chile powder
2 tsp ground cumin
salt and pepper to taste
1-14 oz can diced tomatoes
1/2 cup any low carb taco sauce or salsa fresca
3 tbs chopped cilantro
2 cups shredded cheddar cheese
3 chopped green onions- for garnish
sour cream for garnish
chopped black olives for garnish
4-low carb tortillas

saute chicken in a little olive oil until opaque. add onions and spices and cook for another few minutes. add tomatoes, salsa and cilantro. taste for seasoning and add salt and pepper.

put 2 low carb tortillas in the bottom of a 9x13 casserole dish. add 1/2 of the chicken mixture. top with 1/2 of the cheese. add another layer of tortillas, chicken and finally cheese. bake untill bubbly. let sit for 10 minutes or so and it will cut better. top each serving with a dollop of sour cream, a sprinkle of green onions and olives.

It makes 8 servings and works out to about 5 net carbs per serving depending on the carb content of the salsa that you use. I find salsa fresca has less so that is what I used. When I reheated this at my office, the whole office wanted the recipe. By the way, I stored this for the next day by putting a square of it in some of that press and seal plastic wrap. then I just nuked it and I didnt even have a tupperware dish to clean up. yeah!

this sounds very good.. i'm gonna try it

What do you mean by: saute chicken in a little olive oil until opaque? So don't cook the chicken all the way?

Looking at the recipe I would guess that's it, just enough to cook the outside and maybe brown it a little because it will finish cooking while in the oven and you wouldn't want the chicken to be overcooked.

Yes, that is right, Koko. Chicken breast cooks so fast anyway. If you cooked it done with the first saute, it would be landfill by the time the cheese bubbles. That has always been my problem with chicken breast, cooking it without turning it into sawdust.