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Mexican Lasagna


Mexican Lasagna

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

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

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