Tijuana Lasagne W/ Chicken

"A Mexican dish that serves well. Great for a buffet or potluck."
 
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Ready In:
1hr 15mins
Ingredients:
22
Serves:
8
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ingredients

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directions

  • Cut chicken into bite-sized pieces and brown lightly in one tbs. olive oil.
  • Add onion and cook another minute.
  • Add tomatoes, soup plus water, olives, chilies, salt and pepper, chili powder, cumin and garlic powder. simmer 20 minutes stirring every 10.
  • Heat oil in small skillet and add tortilla wedges a few at a time to soften. Drain on paper towels.
  • Mix ricotta with eggs and set aside.
  • Place half tortillas on the bottom of the 9 x 13 pan.Spread 1/3 chicken mixture onto that.
  • 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.
  • Cover the top with crushed torilla chips, sprinkle with cheese and red pepper and green onions.
  • Bake at 350 degrees for 40 minutes until bubbly and hot.
  • Serve with sour cream if desired.

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