Mexican Lasagna

2 Pounds Chicken boneless skinless breast, cut into 1 inch pieces
2 Tablespoons oil
1 1/2 Tablespoons chili powder
1/2 Teaspoon salt, divided
1 Large onion, sliced
1 Can (4 ounce) chopped green chili peppers, drained
2 Teaspoons ground cumin
1 Can (28 ounces) tomatoes, drained and chopped
1 Can (15 to 16 ounces) pinto beans drained and rinsed
1 Container(15 ounces) light ricotta cheese
2 Egg whites
2 Cups (8 ounces) shredded Monterey jack cheese with jalapeno peppers, divided
1 Package corn tortillas (12 per package)
Preheat oven to 375 degree. In a large skillet combine oil and chili powder; cook 1 minute over medium heat. Increase heat to medium high. Add half the chicken pieces and 1/4 teaspoon salt. Cook 4 minutes, stirring frequently. Remove chicken to large bowl with slotted spoon. Repeat with remaining chicken and 1/4 teaspoon salt. Remove chicken. Cook in drippings remaining in skillet, onion, chili pepper and cumin 5 minutes, stirring frequently. Spoon onion mixture into bowl with chicken. Add tomatoes and beans. Combines ricotta cheese, egg whites and 1 cup Monterey Jack cheese in separate bowl. Line bottom and sides of greased 3 Quart round, shallow casserole or baking dish with 8 tortillas. Spoon about 2/3 chicken mixture into casserole. Cover with cheese mixture. Arrange remaining tortillas on top of cheese mixture. Spoon remaining chicken mixture on top. Sprinkle with remaining 1 cup Monterey Jack cheese. Bake 35 minutes or until heated through. Serves 8.