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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
