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Mexican Chicken Lasagna

2 tb 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

1 1/2 ts Salt

1/2 ts Pepper

2 tb Chili powder

1 ts 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

**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, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. Ole! Rita in Scottsdale





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