Mexican Chicken Lasagna

Yields:	8 servings
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2	tablespoons	vegetable oil
1	large	onion	chopped
2	cloves	garlic	minced
1	each	sweet bell pepper	red or green, seeded and chopped
2	cans	soup, tomato
10	ounces	enchilada sauce	rosarita
1 1/2	teaspoons	salt
1/2	teaspoon	black pepper
2	tablespoons	chili powder
1	teaspoon	cumin	ground

Cheese filling
1	pint	cottage cheese	small curdle
2	large	eggs
1/3	cup	cilantro	chopped
4	Tbl	green chili peppers, canned	diced
10	ounces	lasagna noodles	cook according to package directions
4	cups	chicken	cooked, cut into bitesize pieces
6	ounces	cheddar cheese, very old, sharp	shredded
6	ounces	monterey jack cheese	sliced

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 tablespoons diced canned green chiles.

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I think this cake is good when you top it off with the cream cheese icing, like on a carrot cake or a swedish nut cake.