Instructions: Preheat the oven to 350 degrees. In a food processor with the metal blade, chop the onion. Add the tomatoes with their juice, salsa, and taco seasoning and pulse until the tomatoes are in small pieces, 3 or 4 times.

Remove to a medium bowl and stir in the beans to make the sauce. In small bowl, mix the egg whites with the ricotta cheese; set aside. Spread 1 cup of the bean sauce over the bottom of a 13x9x2-in casserole dish coated with nonstick cooking spray. Top with 5 noodles, overlapping slightly.

Sprinkle with half the chicken, half the chilies, and 2 more cups of the sauce. Spoon out the ricotta cheese mixture and spread it out lightly. Top with half the shredded cheese, 5 more remaining noodles, and the remaining chicken, chilies, sauce, and cheese. Bake uncovered for 40 minutes, or until the noodles are tender when pierced with sharp knife. Cool at least 20 minutes before serving.

*Betsys Notes: Made 9/3/98 - very good. Original recipe called for 2 egg whites, and 8 oz. part-skim ricotta cheese.

NOTES : I tried this for dinner the other night. I wasnt sure whether to cook the noodles ahead or not. The recipe seemed to indicate not too, but I was worried they wouldnt get soft since I didnt use no-boil noodles. I ended up cooking them ahead, but it was sort of liquid-y. I have since heard from the woman who posted the recipe to TNT and she said NOT to cook them. It turned out really yummy anyway and it is very low fat. See my minor changes at the end.

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