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Publications International, Ltd., the Editors of.  "Mexican Lasagna."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/mexican-lasagna-recipe.htm>  05 July 2009.

Mexican Lasagna Photo
Mexican Lasagna
Yield: Makes 6 to 8 servings
Ingredients:
4
boneless skinless chicken breast halves

2
tablespoons vegetable oil

2
teaspoons chili powder

1
teaspoon ground cumin

1
can (14-1/2 ounces) diced tomatoes with garlic, drained

1
can (8 ounces) tomato sauce

1
teaspoon hot pepper sauce (optional)

1
cup part-skim ricotta cheese

1
can (4 ounces) diced green chilies

1/4
cup chopped fresh cilantro, divided

12
(6-inch) corn tortillas

1
cup (4 ounces) shredded Cheddar cheese



Preparation:
1.
Preheat oven to 375°F. Cut chicken into 1/2-inch pieces.

2.
Heat oil in large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until chicken is tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce, if desired; bring to a boil. Reduce heat; simmer 2 minutes.

3.
Combine ricotta cheese, chilies and 2 tablespoons cilantro in small bowl; mix until well blended.

4.
Spoon half of chicken mixture into 12X8-inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining 6 tortillas, remaining chicken mixture, Cheddar cheese and remaining 2 tablespoons cilantro. Bake 25 minutes or until heated through.



Nutritional Information:
Serving Size:
Sodium 803 mg
Protein 39 g
Fiber 2 g
Carbohydrate 34 g
Cholesterol 92 mg
Total Fat 16 g
Calories 438
Dietary Exchange:
Fat 1-1/2
Meat 4
Vegetable 2
Starch 1-1/2


This recipe appears in: Mexican