Mexican Lasagna - cooking recipe

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

Preparation

Preheat oven to 375\u00b0.
In 10-inch skillet, combine oil and chili powder.
Cook 1 minute over medium heat.
Increase heat to medium high.
Add half of chicken pieces and 1/4 teaspoon salt. Cook 4 minutes, stirring frequently with a slotted spoon.
Remove chicken to a large bowl.
Repeat with other half of chicken and 1/4 teaspoon salt.
Cook onions, chilies and cumin for 5 minutes in drippings.
Spoon mixture into bowl with chicken.
Add tomato, pinto beans and remaining salt.