Mexican Lasagna

Prep Time: 20 minutes
Total Time: 1 hour 15 minutes
Makes 8 servings

1 pound boneless, skinless chicken breasts, cut into strips

1 large onion, halved and cut into thin wedges

1 large clove garlic, minced

2 cups fat-free ricotta cheese

1 cup reduced-fat sour cream

1 can (4 ounces) chopped mild green chilies

¹/₂ cup chopped fresh cilantro (optional)

2 teaspoons ground cumin

¹/₈ teaspoon salt

3 cups salsa

8 corn tortillas (6" diameter), halved

1¹/₄ cups shredded reduced-fat Monterey Jack cheese

1. Preheat the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray.

2. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the chicken and cook, turning several times, for 5 minutes, or until no longer pink. Remove to a medium bowl.

3. Wipe the skillet with a paper towel. Coat with cooking spray and place over medium heat. Add the onion and garlic. Cover and cook, stirring occasionally, for 7 to 8 minutes, or until lightly browned. Add to the chicken in the bowl.

4. In another medium bowl, combine the ricotta, sour cream, chile peppers, cilantro (if using), cumin, and salt.

5. Spread 1 cup salsa across the bottom of the baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the ricotta mixture over the tortillas. Top with half of the chicken mixture. Top with 1 cup salsa and ¹/₂ cup Monterey Jack. Repeat the layering sequence with the remaining tortillas, ricotta mixture, and chicken mixture. Sprinkle with the remaining 1 cup salsa and the remaining ³/₄ cup Jack.

6. Bake for 30 minutes, or until heated through. Cover loosely with foil if the cheese browns too quickly.

Per serving: 300 calories, 27 g protein, 28 g carbohydrates, 9 g fat, 5 g saturated fat, 4 g fiber, 893 mg sodium