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Mexican Chicken Lasagna

Mexican Chicken Lasagna
Main Ingredient: Chicken Lasagna Noodles and Pastas Cheese Eggs

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Mexican Chicken Lasagna ingredients

  • 2 T Veg. oil
  • 1 Lg onion; chopped
  • 2 Cloves garlic, minced
  • 1 Red/green bell pepper Seeded and chopped
  • 2 cn Condensed tomato soup
  • 10 oz Enchilada sauce; Rosarita
  • 372529⁄-2009260032 t Salt
  • 2483527⁄624973141 t Pepper
  • 2 T Chili powder
  • 1 t Ground cumin
  • Cheese Filling*
  • 10 oz Lasagne**
  • 4 c Cooked chicken or turkey
  • Cut into bite-size pieces
  • 6 oz Sharp Cheddar; sliced
  • 6 oz Jack Cheese; sliced

Cooking Mexican Chicken Lasagna

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


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