1. Preheat oven to 375F. Cut chicken into 1/2-inch pieces.

2. 2. Heat oil in large skillet over medium heat. Add chicken, chili powder, cumin & Adobo. 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 & cheese is bubbly.

Favorite Brand Name Classic Mexican Recipes (April modified as above & added more ricotta, cheddar & Adobo)