Tijuana Lasagne W/ Chicken

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• 2 cups boneless chicken
• 1 medium onion, diced
• 14 ounces stewed mexican tomatoes
• 14 ounces italian tomato soup
• 1/2 cup water
• 4 ounces sliced black olives
• 1 (4 ounce) can chopped green chilies
• 1 teaspoon salt
• 1 1/2 cups grated cheddar cheese or 1 1/2 cups monterey jack cheese
• 1/4 teaspoon black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 cup oil
• 1 beaten egg
• 1 cup ricotta cheese
• 8 corn tortillas, quartered
• 1/2 lb monterey jack cheese, grated
• 1/2 cup red bell pepper, chopped
• 1/2 green onion, chopped
• tortilla chips
• sour cream

Recipe

• 1 cut chicken into bite-sized pieces and brown lightly in one tbs. olive oil.
• 2 add onion and cook another minute.
• 3 add tomatoes, soup plus water, olives, chilies, salt and pepper, chili powder, cumin and garlic powder. simmer 20 minutes stirring every 10.
• 4 heat oil in small skillet and add tortilla wedges a few at a time to soften. drain on paper towels.
• 5 mix ricotta with eggs and set aside.
• 6 place half tortillas on the bottom of the 9 x 13 pan.spread 1/3 chicken mixture onto that.
• 7 add 1/2 grated cheese, 1/2 ricotta mixture and then start over with the second 1/3 of the chicken of the chicken and the rest of the tortillas, then ricotta the rest of the chicken.
• 8 cover the top with crushed torilla chips, sprinkle with cheese and red pepper and green onions.
• 9 bake at 350 degrees for 40 minutes until bubbly and hot.
• 10 serve with sour cream if desired.