Mexican Lasagna

• 2 Tbsp. vegetable oil
• 1 1/2 Tbsp. chili powder
• 1 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tsp. salt, divided
• 1 large onion, diced
• 1 (4 oz.) can green chili peppers, chopped and drained
• 1 Tbsp. ground cumin
• 1 (28 oz.) can crushed tomatoes
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (15 oz.) container light Ricotta cheese
• 2 egg whites
• 1/2 lb. Monterey Jack cheese with jalapeno peppers, shredded (2 c.)
• 12 corn tortillas

1. Preheat oven to 375u0b0.
2. In a 10-inch skillet, combine oil and chili powder.
3. Cook 1 minute over medium heat.
4. Increase heat to medium-high.
5. Add half of the chicken pieces and 1/4 teaspoon salt.
6. Cook 4 minutes, stirring frequently.
7. With slotted spoon, remove chicken to a large bowl.
8. Repeat with remaining chicken and 1/4 teaspoon of salt.

vegetable oil, chili powder, chicken breasts, salt, onion, green chili peppers, ground cumin, tomatoes, pinto beans, ricotta cheese, egg whites, cheese, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677517 (may not work)