Mexican Lasagna

contributed by Marcia Bailey

6 boneless chicken breasts cut into 1/2 inch pieces

3T oil

1T chili powder

2t ground cumin

2 cans mexican style diced tomatoes, drained

16oz tomato sauce

2t hot pepper sauce

1 pint ricotta cheese

3 (4oz) cans diced green chilies

1 bunch fresh cilantro, diced

18 corn tortillas

2c shredded cheddar cheese

Heat oil in large skillet over medium high heat.

Add chicken, chili powder and cumin and stir fry until chicken is cooked through, about 5 minutes.

Add diced tomatoes, tomato sauce and hot pepper sauce. Simmer about 5 minutes. Set aside.

Mix together ricotta cheese, green chilies and about 1/3c cilantro.

Spoon half of the chicken into a greased glass baking dish.

Top with 9 of the tortillas.

Spread ricotta cheese on top of tortillas.

Then top that with the remaining 9 tortillas, the rest of the chicken and the shredded cheddar cheese.

Bake @ 375 for about 30 minutes or until bubbly and heated through.

Top with remaining cilantro before serving

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