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This recipe for MEXICAN LASAGNA, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mavis Blair
Added: Sunday, October 28, 2007


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

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.

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