Easy Mexican Chicken Lasagna Recipe | Savory & Flavorful

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.

This recipe appears in: Mexican 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