Mexican Chicken Lasagna

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (large)
2		Garlic - minced
1		Red/green bell pepper
		Seeded and chopped
2		Condensed tomato soup
10 oz	284g	Enchilada sauce - rosarita
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
2 tablespoons	30ml	Chili powder
1 teaspoon	5ml	Ground cumin
		Cheese filling*
10 oz	284g	Lasagna**
4 cups	250g / 8.8oz	Cooked chicken or turkey
		Cut into bite-size pieces
6 oz	170g	Sharp cheddar - sliced
6 oz	170g	Jack cheese - sliced

Recipe Instructions

**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 lasagna 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

Source:
Taste of Home Oct/Nov '96

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