4 boneless skinless chicken breast halves
2 T vegetable oil
2 t chili powder
1 t ground cumin
1 t garlic salt
1 can diced tomatoes
1 can (6 oz) tomato sauce
1/2 cup water
2 cups ricotta cheese
1 can diced green chilies
18 corn tortillas
1 1/2 cups shredded cheese
Heat oven to 375. Cut chicken into 1/2 inch pieces. Heat oil in skillet on medium. Add chicken, chili powder, garlic salt and cumin. Cook until no longer pink. Stir in diced tomatoes, tomato sauce and water. Combine ricotta cheese and chilies in a small bowl. Mix until blended. Place 6 corn tortillas into 9 by 13" dish. Spoon half of chicken mixture on top of tortillas. Place 6 tortillas on top and spread ricotta cheese mixture on top. Top with remaining 6 tortillas and rest of chicken mixture. Add shredded cheese on top. Bake for 25-30 minutes.
Add fresh cilantro as an option to the top.
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