TLC Cooking "Mexican Lasagna"

Mexican Lasagna

Mexican Lasagna

YIELD Makes 6 to 8 servings
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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:

Preheat oven to 375°F. Cut chicken into 1/2-inch pieces.
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.
Combine ricotta cheese, chilies and 2 tablespoons cilantro in small bowl; mix until well blended.
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.

This recipe appears in: Mexican

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