Chicken Enchilasagna
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
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