pat's Recipe

Mexican Lasagna

Category: MEXICAN

Ingredients
4 boneless skinless chicken breast halves
2 Tbs. vegetable oil
2 tsp. chili powder
1 tsp ground cumin
1 can (14 1/2 oz ) tomatoes with garlic, diced, drained
1 can (8 oz) tomato sauce
1 tsp. hot pepper sauce
1 C. ricotta cheese
1 can (4 oz.) green chilies, diced
1/4 C. fresh cilantro, chopped, divided
12 (6-inch) corn tortillas
1 C. (4 oz) Cheddar cheese, shredded

Directions
Preheat oven to 375 degrees. Cut chicken into 1/2-inch pieces. Heat oil in large skillet over medium heat until hot. Add chicken, chili powder and cumin. Cook about 4 minutes or until browned, stirring occasionally. Stir in tomatoes, tomato sauce and hot pepper sauce; simmer 2 minutes. Combine ricotta cheese, chilies and 2 T. cilantro in small bowl; mix until well blended. Spoon half of chicken mixture into bottom of 12 X 8-inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining tortillas, remaining chicken mixture, Cheddar cheese and remaining cilantro. Bake 25 minutes or until heated through.

Serves 8.