INGREDIENTS
3 tbsp
vegetable oil
1 tsp
chili powder
1 tsp
ground cumin
1 tsp
garlic powder
1 tsp
kosher salt
4
boneless, skinless chicken breasts
3 cups
part-skim ricotta
3 cups
grated Monterey Jack cheese
1/4 cup
chopped fresh parsley
1 14 ounce can
green enchilada sauce
1 14 ounce can
red enchilada sauce
11
cooked lasagna noodles, cooled
2 cups
grated sharp Cheddar