Mexican Lasagna
Source of Recipe
unknown
Recipe Introduction
Serves: 6 to 8
List of Ingredients
4 boneless skinless chicken breast halves
2 t. chili powder
1 t. ground cumin
1 can (14 1/2 oz.) diced tomatoes, drained
1 garlic clove, minced
1 can (8 oz.) tomato sauce
1 t. hot pepper sauce (optional)
1 c. ricotta cheese or cottage cheese (I use fat free)
1 can (4 oz.) diced green chiles
1/4 c. chopped fresh cilantro, divided (can use parsley instead)(use 1/3 of this amount if dried)
12 (6 inch) corn tortillas
1 cup (4 oz.) shredded cheddar cheese (I use low-fat)Recipe
Preheat oven to 375 degrees.
Cut chicken into 1/2 inch pieces. In a large sprayed skillet over medium heat, cook chicken, chili powder and cumin. Cook about 4 minutes or until browned, stirring occasionally.
Stir in tomatoes, garlic, tomato sauce and hot pepper sauce, if desired; bring to a boil. Reduce heat; simmer 2 minutes.
Combine ricotta/cottage cheese, chiles and 2 T. (2 t. if dried) cilanto in small bowl; mix until well blended.
Spoon half of chicken mixture into bottom of 12 X 8" baking dish. Top with 6 tortillas, ricotta/cottage cheese mixture, remaining tortillas, remaining chicken mixture, chedder cheese and remaining cilantro.
Bake 25 minutes or until heated through.
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