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Mexican Lasagna

1 pkg. (about 1-1/4 lbs.) fresh ground chicken
2 Tbsp. canola oil, divided
1/2 cup chopped onion
1 can (4 oz.) mild chopped green chilies
Salt and ground pepper to taste
1 can (14 oz.) enchilada sauce
12 6-inch corn tortillas
1 pkg. (8 oz.) shredded Mexican cheeses (2 cups)
Sour cream for garnish (optional)
Chopped fresh cilantro for garnish (optional)

Pre-heat oven to 350 degrees. Lightly oil a 9x9-inch baking dish; set aside. In a large nonstick skillet, over medium-high heat, heat 1-1/2 Tbsp. oil. Add ground chicken, onion, green chilies, salt and pepper. Sautè about 10 minutes, until meat is no longer pink. Spoon a thin layer of enchilada sauce in the bottom of pan. Add a layer of 4 overlapping tortillas. Spoon one third of meat mixture over tortillas. Drizzle with enchilada sauce and sprinkle with 1/2 cup cheese. Continue to layer in this manner until all ingredients are used, ending with a layer of cheese. Bake for 15 to 20 minutes until hot and bubbly. Cut into squares. If desired, top each serving with a dollop of sour cream and a sprinkling of cilantro. Serves 6.

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