Ingredients:
3/4 lb ground chicken
1 onions, chopped
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (28 ounce) cans diced tomatoes, drained
1 (14 ounce) cans tomato sauce
1 cup ricotta cheese
4 flour tortillas ( 8″)
1 1/2 cups mozzarella cheese, shredded
Directions:
Cook chicken in frying pan or microwave until no longer pink.
Set aside.
Cook onion and garlic until softened.
Add spices and cook for one more minute.
Stir in tomatoes and sauce and bring to a boil.
Reduce heat and add chicken, simmer for 10 minutes.
Spread 1/3 of tomato mixture in 13X9 baking dish.
Top with 2 tortillas, spread 1/3 tomato mixture, half of ricotta and half of mozerella.
Repeat with remaining tortillas, tomatoes and cheeses.
Bake at 350 for 20-30 minutes or until sauce is bubbling.
Let stand for 10 minutes before cutting.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.