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Mexican lasagna

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Ingredients/Components

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

How to make mexican lasagna:

Preheat oven to 375°. 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.

In a separate bowl, combine Ricotta cheese, egg whites and 1 cup Monterey Jack cheese. Line bottom of a greased baking dish with 8 tortilla shells. Spoon about 2/3 chicken mixture into dish. Cover with cheese mixture. Arrange remaining tortillas on the top of cheese. Spoon remaining chicken on top. Sprinkle with remaining cheese. Bake 35 minutes or until heated through.

Recipe categories: Main dish, Casseroles, Lasagna.

Rating:

3.4

Average rating: 3.4, total votes: 9

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