Mexican Lasagna
Portion Size: 1 cup
Ingredients: Yields: 8 servings
Ingredients | Notes: |
2 lbs. boneless skinless chicken breast | Cut into 1-inch pieces. |
2 tablespoons oil | |
1 1/2 tablespoons chili powder | |
1/2 teaspoon salt, divided | |
1 large onion | Washed, peeled and diced. |
1 can (4 oz.) chopped green chili peppers | Drained. |
2 teaspoons ground cumin | |
1 can (28 oz.) no salt added tomatoes | Drained and chopped. |
1 can (15 to 16 oz.) pinto beans | Drained and rinsed. |
1 container (15 oz.) light ricotta cheese | |
2 egg whites | |
2 cups (8 ounces) low fat shredded Monterey jack cheese with jalapeno peppers, divided | |
1 package corn tortillas (12 per package) |
Directions:
Steps: | Directions: | Critical Control Point /Quality Assurance |
1 | Preheat oven to 375 degrees. | |
2 | In a large skillet combine oil and chili powder; cook 1 minute over medium heat. | |
3 | Increase heat to medium high. Add half the chicken pieces and ¼ teaspoon salt. Cook 4 minutes, stirring frequently. Remove chicken to large bowl with slotted spoon. | Cook until internal temperature reaches 165°F. |
4 | Repeat with remaining chicken and ¼ teaspoon salt. Remove chicken. | |
5 | Cook, in drippings remaining in skillet, onion, chili pepper and cumin for 5 minutes, stirring frequently. Spoon onion mixture into bowl with chicken. Add tomatoes and beans. | |
6 | Combine ricotta cheese, egg whites and 1 cup Monterey Jack cheese in separate bowl. | |
7 | 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. | |
8 | Arrange remaining tortillas on top of cheese mixture. Spoon remaining chicken mixture on top. Sprinkle with remaining 1 cup Monterey Jack cheese. | |
9 | Bake 35 minutes or until heated through. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
Posted in Chicken Dinner Recipes