Chicken Mexican Casserole

5 oz boneless skinless chicken breast
1 medium red pepper, chopped
1 cup chopped scallions
1 tsp chili powder
1/2 tsp cumin
1 cup canned stewed tomatoes
1 cup cooked or canned black beans
2 cups nonfat cottage cheese
1 large egg white, beaten
1/8 tsp white pepper
6 soft corn tortillas (about 6" diameter
1/3 cup nonfat shredded cheese

Prehead ovent to 350 degrees F. Spray 2-qt casserole dish with nonstick cooking spray.
In large nonstick skillet, sprayed with nonstick spray, cook chicken breast (cut into bite-size pieces) until almost cooked through. Add red pepper and scallions and continue cooking, stirring frequently until vegetables soft and chicken cooked. Add chili powder and cuming, cook and stir for 1 minutes. Add tomatoes and beans. Reduce heat to low, simmer for 5 minutes.
Combine cottage cheese, egg white, and white pepper.
Arrange 2 tortillas on bottom of prepared dish; top with half of chicken mixture, then half of cottage cheese. Arrange 2 more tortillas on top and repeat layers, end with last 2 tortillas; sprinkle with cheese.
Bake 30-35 minutes, until heated through and cheese melted. Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JENNY4684.