|4 boneless skinless chicken breast; halves|
|2 tablespoonsVegetable oil|
|2 teaspoonsChili powder|
|1 teaspoonGround cumin|
|1 teaspoonAdobo spice salt; (or garlic salt)|
|1 14.5-oz cantomatoes with garlic; diced, drained|
|1 8-oz cantomato sauce|
|1 teaspoonhot pepper sauce; (optional)|
|2 cupspart-skim ricotta cheese|
|1 4-oz cangreen chilies; diced|
|1/4 cupfresh cilantro; chopped, divided|
|12 6 inchcorn tortillas|
|2 cupsCheddar cheese; shredded|
Mexican Lasagna Preparation
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)
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