Low Carb Mexican Lasagna - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 425 degrees F.
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.
In the mean time, cut the 6 low carb tortillas into wedges. Spread each wedge with cream cheese.
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.