Mexican Lasagna

New recipe #2 of the week! I have chicken that I need to use ASAP, and this sounds easy and muy delicioso!

Mexican Lasagna

4 boneless, skinless chicken breast halves

2 T vegetable oil (I'm using olive oil, as usual)

2 t chili power

1 t ground cumin

1 14.5 oz can diced tomatoes with garlic, drained

1 8 oz can tomato sauce

1 t hot pepper sauce (optional)

1 c ricotta cheese (I am using low fat)

1 4 oz can diced green chilies

1/4 c chopped fresh cilantro, divided

12 6 in corn tortillas (I'll be using whole wheat)

1 c shredded cheddar

Preheat oven to 375. Cut chicken into 1/2 inch pieces. Heat oil in a large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce. Bring to a boil. Reduce heat and simmer for 2 minutes. Mix ricotta cheese, green chilies and 1 tablespoon of cilantro in a small bowl. Spoon half of the chicken mixture into the bottom of a 12x8 inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining tortillas, remaining chicken mixture, cheddar cheese and remaining cilantro. Bake 25 minutes.