Preheat oven to 375°F. Cut chicken into 1/2 inch pieces.

Heat oil in large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce; bring to a boil. Reduce heat; simmer 2 minutes.

Combine ricotta cheese, chiles and 2 tablespoons cilantro in small bowl; miix until well blended.

Spoon half of chicken mixture in bottom of 12x8 inch baking dish. Sop with 6 tortillas, ricotta cheese mixture, remaining tortillas, remaining chicken mixture, cheddar cheese and remaining cilantro. Bake 25 minutes or until heated through.