Mexican Lasagna

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 lbs. boneless skinless chicken breastCut into 1-inch pieces.
2 tablespoons oil
1 1/2 tablespoons chili powder
1/2 teaspoon salt, divided
1 large onionWashed, peeled and diced.
1 can (4 oz.) chopped green chili peppersDrained.
2 teaspoons ground cumin
1 can (28 oz.) no salt added tomatoesDrained 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)
For gluten free (GF): Use GF corn tortillas. Always check each ingredient to be sure it is gluten free

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 375 degrees.
2In a large skillet combine oil and chili powder; cook 1 minute over medium heat.
3Increase 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. 
4Repeat with remaining chicken and ¼ teaspoon salt.  Remove chicken.
5Cook, 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.
6Combine ricotta cheese, egg whites and 1 cup Monterey Jack cheese in separate bowl.
7Line 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.
8Arrange remaining tortillas on top of cheese mixture.  Spoon remaining chicken mixture on top.  Sprinkle with remaining 1 cup Monterey Jack cheese.
9Bake 35 minutes or until heated through.

Time Temperature Sensitive foodFood safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool

Jacqueline Larson M.S., R.D.N. and Associates