Mexican Chicken Lasagna

Yields:	8 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	35 minutes
	Ready In	70 minutes

Ingredients

2	tablespoons	vegetable oil
1	large	onion	chopped
2	cloves	garlic	minced
1	each	black pepper	seeded, chopped
2	cans	soup, tomato	condensed
10	ounces	enchilada sauce	rosarita
1 1/2	teaspoons	salt
1/2	teaspoon	black pepper
2	tablespoons	chili powder
1	teaspoon	cumin	ground
10	ounces	lasagna noodles
4	cups	chicken	cooked, cut into bitesize pieces
6	ounces	cheddar cheese, very old, sharp	shredded
6	ounces	monterey jack cheese	sliced

Directions

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 375 degree F 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, 1/3 cup chopped cilantro, and 3 to 4 tablespoon diced canned green chiles.

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Member Review

Banana-Sour Cream Coffee Cake

I just made this coffee cake this afternoon and it is very good. A scoop of icecream would be really good!! However, just a note to everyone that it calls for 4 teaspoons of salt. I think this is a typo. I used 1/2 teaspoon and it was really good - I really do think 4 teaspoons would be way too much.

Reviewed by Karen Westberg

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