Second post for the day, so make sure you see below...
This is pretty good, pretty easy, and even Jenna liked it - but she usually likes Mexican food!
Mexican Lasagna
Makes 6-8 servings
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) I do not use...
1 cup part-skim ricotta cheese
1 can (4 ounces) diced green chilies
1/4 cup chopped fresh cilantro
12 (6 inch) corn tortillas
1 cup (4 ounces) shredded Cheddar cheese
Preparation:
1. Preheat oven to 375 degrees. 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 12 X 8 inch baking dish. Top with 6 corn tortillas, ricotta cheese mixture, remaining 6 corn tortillas, remaining chicken mixture, Cheddar cheese and remaining 2 tablespoons of cilantro. Bake 25 minutes or until heated through.
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3 comments:
Yum!! I like this take on an old favorite! and yes, yes, yes!! I know we would have a blast together, why do you think I continue to tell you I'd like to secure marriage rights to your oldest for Ian and Noah would be just perfect for Ashley! ha ha {that was me that deleted the first comment~there was a misspelled word and I'm so OCD!!}
Thanks! I love finding new recipes to try!
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