Low-Fat Mexican Chicken Lasagne

Name: Low-Fat Mexican Chicken Lasagne
Yield: serves 6
Ingredients: 2 boneless chicken breasts; 2 TB. vegetable oil; 1-1/2 TB. chili powder; 1/2 tsp. salt; 1 large onion, chopped; 1 clove garlic, chopped; 1 4-oz. can chopped chili peppers (or use 1 fresh chopped jalapeno pepper); 2 tsp. ground cumin; 1 28-oz. can Italian style tomatoes, drained and chopped; 2 cups cooked beans (or use one 15-oz. can of beans, drained); 1 15-oz. package non-fat ricotta cheese; 2 egg whites

From: New Canaan Advertiser

Servings: serves 6

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Ingredients

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2 boneless chicken breasts
2 TB. vegetable oil
1-1/2 TB. chili powder
1/2 tsp. salt
1 large onion, chopped
1 clove garlic, chopped
1 4-oz. can chopped chili peppers (or use 1 fresh chopped jalapeno pepper)
2 tsp. ground cumin
1 28-oz. can Italian style tomatoes, drained and chopped
2 cups cooked beans (or use one 15-oz. can of beans, drained)
1 15-oz. package non-fat ricotta cheese
2 egg whites

Instructions

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2-1/2 cups chredded Monterey Jack and/or cheddar cheese 8 corn tortillas Preheat the oven to 375 degrees.

Chop the boneless chicken breasts into small pieces.

Heat the vegetable oil in a large skillet.

Add the chicken pieces, chili powder and salt and cook the chicken over moderate heat .

Remove chicken from the pan.

Add the onion, garlic, chili peppers and cumin and cook the ingredients .

Add the cooked onions to the chicken.

Add the tomatoes and beans and gently mix the ingredients.

Combine the ricotta cheese, egg whites and 1 cup of the shredded cheese in a bowl.

Lightly grease a casserole dish.

Place 4 tortillas at the bottom and spoon 2/3 of the chicken mixture on top.

Cover the chicken mixture with the cheese mixture.

Top with the remaining tortillas, then the remaining chicken mixture and finally with the remaining 1-1/2 cups shredded cheese.

Bake or until hot and bubbly.

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