Mexican Lasagna
the Editors of Publications International, Ltd.
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
- 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.
Nutritional Information
| Calories | 438 |
| Total Fat | 16 g |
| Cholesterol | 92 mg |
| Carbohydrate | 34 g |
| Fiber | 2 g |
| Protein | 39 g |
| Sodium | 803 mg |
Dietary Exchange
| Starch | 1-1/2 |
| Vegetable | 2 |
| Meat | 4 |
| Fat | 1-1/2 |
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