The past while has been crazy, but I feel like things are finally starting to quiet down here. This past weekend, I moved to my new apartment and so I’m not busy worrying about getting packed and everything. Boxes are almost all unpacked, which is fabulous. I’m slowly getting adjusted to the new place, thankfully.

And so I think I’m going to have more time to continue with weekly blogging things.

Midweek Morsels is a weekly meme hosted by Kristina. Do you have a recipe you’d like to share with us?

This week, one of the things I made was Mexican Lasagna. (I got the recipe from The New Classics Cookbook.)

Ingredients

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 jar chopped green chile peppers
1/2 cup chopped fresh cilantro (optional)
2 tsp ground cumin
1/8 tsp salt
6 plum tomatoes, chopped
8 corn tortillas (6″ diameter), cut in half
1 1/4 cups shredded low-fat Monterey Jack cheese

Directions

Preheat the oven to 350F. Coat a 13″x9″ baking dish with nonstick spray.

Coat a large nonstick skillet with nonstick spray. Set over medium heat. Add the chicken. Cook, turning several times, for 5 minutes, or until no longer pink. Remove to a medium bowl. Wipe the skillet with a paper towl. Coat with nonstick spray. 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.

In another medium bowl, combine the ricotta, sour cream, chile peppers, cilantro, cumin and salt.

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

Bake for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns too quickly.

Makes 8 servings.

Notes from Courtney

I only made a quarter of this recipe, and it was MORE than enough for 2 meals. Also, I used one of those Tex Mex combos of shredded cheese, and LOTS of cheese in total. It was quite delicious.