Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 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

13 ingredients

10 steps

Ingredients

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

Directions

1

Preheat oven to 375°.
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.