Chicken Enchilasagna | Recipe Cart

Ingredients

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