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

Instructions

1. Preheat the oven to 375 degrees F.
2. Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.
3. In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.
4. In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the Cheddar on top.
5. Bake until bubbly, about 30 minutes.