MEXICAN LASAGNA

4 boneless skinless chicken breast halves

2 tbsp oil

2 tsp chili powder

1 tsp ground cumin

1 can (14 1/2 oz) diced tomatoes with garlic, drained

1 can (8 oz) tomato sauce

1 cup ricotta cheese

1 can (4 oz) diced green chilies

1/4 cup chopped fresh cilantro

12 (6-inch) corn tortillas

1 cup (4 oz) shredded Cheddar cheese

Preheat oven to 375F. Cut chicken into 1/2-inch pieces. Heat oil in large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until tender, stirring occasionally. Stir in diced tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer 2 minutes. Combine ricotta cheese, chilies and 2-tbsp cilantro in small bowl; mix well. Spoon half of chicken mixture in bottom of 12x8 baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining tortillas, remaining chicken mixture, Cheddar cheese and remaining cilantro. Bake 25 minutes or until heated through.