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