Mexican Lasagna

• 2 Tbsp. vegetable oil
• 1 1/2 lb. boneless chicken, cut into 1-inch pieces
• 1 tsp. salt
• 1 (4 oz.) chopped green chilies, drained
• 1 Tbsp. ground cumin
• 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 1/2 Tbsp. chili powder
• 1 large onion, diced
• 1 (28 oz.) can tomatoes

1. Preheat oven to 375u0b0.
2. In 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 chicken pieces and 1/4 teaspoon salt. Cook 4 minutes, stirring frequently with a slotted spoon.
6. Remove chicken to a large bowl.
7. Repeat with other half of chicken and 1/4 teaspoon salt.
8. Cook onions, chilies and cumin for 5 minutes in drippings.
9. Spoon mixture into bowl with chicken.
10. Add tomato, pinto beans and remaining salt.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362893 (may not work)