Mexican chicken lasagna

Yield: 8 servings

Measure Ingredient
2 tablespoons Veg. oil
1 Lg onion; chopped
2 Cloves garlic; minced
1 Red/green bell pepper
Seeded and chopped
2 cans Condensed tomato soup
10 ounces Enchilada sauce; Rosarita
1½ teaspoon Salt
½ teaspoon Pepper
2 tablespoons Chili powder
1 teaspoon Ground cumin
Cheese Filling*
10 ounces Lasagne**
4 cups Cooked chicken or turkey
Cut into bite-size pieces
6 ounces Sharp Cheddar; sliced
6 ounces Jack Cheese; sliced

**Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, ⅓ cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. Ole! Rita in Scottsdale

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