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MEXICAN LASAGNA Recipe

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This recipe for MEXICAN LASAGNA is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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)
12 (6-inch) corn tortillas
1 cup part-skim ricotta cheese
1 can (4 ounces) diced green chilies
1/4 cup chopped fresh cilantro, divided
1 cup (4 ounces) shredded Cheddar cheese
Directions:
Directions:
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 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 12 x 8 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.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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