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Mexican Lasagna
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
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