One of my favorite—meaning easy to prepare but yummy—meals to serve to company is Mexican lasagna. Serve it up with a dish of refried beans, Mexican rice and a basket of chips with salsa and guacamole and you have a nice Mexican buffet!
Mexican Lasagna
6 boneless, skinless chicken breasts, cut into ½ inch pieces
3 T. canola oil
1 T. chili powder
2 tsp. ground cumin
2 cans (14 oz. each) Mexican style diced tomatoes, drained
16 oz. tomato sauce
2 tsp. hot pepper sauce
1 pint ricotta cheese
3 (4 oz. each) cans diced green chilies
1 bunch fresh cilanto, washed and diced
18 (6-inch) white or yellow corn tortillas
2 cups shredded cheddar cheese
Garnish: pitted black olives and sour cream
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. Then set aside. Mix together ricotta cheese, green chilies, and about 1/3 cup of the cilantro. Spoon half of the chicken-tomato dish into a large glass baking dish (spray lightly with canola oil first). Top with 9 of the tortillas. Spread ricotta cheese on top of tortillas. Then top that with the remaining 9 toritllas, the rest of the chicken-tomato mixure and the shredded cheddar cheese. Bake in a 375 degree oven about 30 minutes, or until heated through bubbly. Top with black olives and additional cilanto before serving. Serve with sour cream on the side.
Makes about 12-16 large servings.
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