Mexican Lasagna the Editors of Publications International, Ltd.
Makes 6 to 8 servings
|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|
- 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.
|Total Fat||16 g|
Check out more recipes for Mexican