Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mexican Chicken Lasagna
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- #52688
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 tablespoons vegetable 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
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chili powder
1 teaspoon cumin
10 ounces lasagne noodles, cooked according to package directions
4 cups cooked chicken or turkey, cut into bite-size pieces
6 ounces sharp cheddar cheese, 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
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 375 degrees F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares.
added by
redbeansandrice
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 4, 2010
This is a great recipe for company - you can make it ahead of time and just pop in the oven. Especially popular with teenage sons and their friends!
May 26, 2006
Very tasty indeed! Although save yourself some trouble and purchase a Mexican shredded cheese blend instead of dealing with cheese slices, it'll taste just as good and be much easier. You can "heat" up the sauce by adding a diced jalapeno along with the onions, or use salsa in place of one of the cans of soup. Just don't introduce too much extra liquid if you modify the recipe as you don't want it to turn to soup.