Mexican Chicken Lasagna Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
2 tablespoons Veg. oil
1 large onion; chopped
2 cloves garlic; minced
1 Red/green bell pepper, seeded and chopped
2 cans Condensed tomato soup
10 ounces Enchilada sauce (e.g., Rosarita)
1 1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons Chili powder
1 teaspoon Ground cumin
10 ounces Lasagne, cooked according to package directions
4 cups Cooked chicken or turkey, cut into bite-size pieces
6 ounces Sharp Cheddar; sliced
6 ounces Jack Cheese; sliced
*** Cheese Filling***
1 pint small curd cottage cheese
2 eggs
1/3 cup chopped cilantro
3 1/2 tablespoons diced canned green chiles

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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 by stirring together ingredients. 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.

This recipe from CDKitchen for Mexican Chicken Lasagna serves/makes 8

Recipe ID: 52688

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