See Also: Mexican Lasagna(recipes)
Lasagna(recipes)
Pesto Lasagna(recipes)
Mock Lasagna(recipes)
Vegetable Lasagna(recipes)
Easy Lasagna(recipes)
Seafood Lasagna(recipes)
Lasagna Supreme(recipes)
Speedy Lasagna(recipes)
Lazy Lasagna(recipes)

Mexican Lasagna (recipes)


Mexican Lasagna

Yield: Makes 6 to 8 servings



Ingredients:



4boneless skinless chicken breast halves

2tablespoons vegetable oil

2teaspoons chili powder

1teaspoon ground cumin

1can (14-1/2 ounces) diced tomatoes with garlic, drained

1can (8 ounces) tomato sauce

1teaspoon hot pepper sauce (optional)

1cup part-skim ricotta cheese

1can (4 ounces) diced green chilies

1/4cup chopped fresh cilantro, divided

12(6-inch) corn tortillas

1cup (4 ounces) shredded Cheddar cheese









Preparation:





1.Preheat oven to 375°F. Cut chicken into 1/2-inch pieces. 2.Heat oil in large skillet over medium heat. Add chicken, chili powder and cumin. 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.









Nutritional Information:







Serving Size:







Sodium

803 mg







Protein

39 g







Fiber

2 g







Carbohydrate

34 g







Cholesterol

92 mg







Total Fat

16 g







Calories

438









Dietary Exchange:







Fat

1-1/2







Meat

4







Vegetable

2







Starch

1-1/2