Mexican Lasagna - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0.
In a 10-inch skillet, combine oil and chili powder.
Cook 1 minute over medium heat.
Increase heat to medium-high.
Add half of the chicken pieces and 1/4 teaspoon salt.
Cook 4 minutes, stirring frequently.
With slotted spoon, remove chicken to a large bowl.
Repeat with remaining chicken and 1/4 teaspoon of salt.